Ingredients
- 24 selected shucked oysters
- 1/2 cup all purpose flour in a small bowl
- 2 cup eggs, whisked in a small bowl
- 6 ounce arborio rice
- 1 cup grapeseed or vegetable oil
- 24 selected shucked oysters
- 1/2 cup all purpose flour in a small bowl
- 2 cup eggs, whisked in a small bowl
- 6 ounce arborio rice
- 1 cup grapeseed or vegetable oil
- 3 blood oranges, trimmed and cut into segments
- 3 red or pink grapefruits, trimmed and cut into segments
- 2 fennel bulbs, cored and sliced paper thin
- 2 head arugula, trimmed, washed and carefully dried
- 2 head radicchio, cored and cut into 1-inch ribbons
- 24 selected shucked oysters
- 1/2 cup all purpose flour in a small bowl
- 2 cup eggs, whisked in a small bowl
- 6 ounce arborio rice
- 1 cup grapeseed or vegetable oil
- 3 blood oranges, trimmed and cut into segments
- 3 red or pink grapefruits, trimmed and cut into segments
- 2 fennel bulbs, cored and sliced paper thin
- 2 head arugula, trimmed, washed and carefully dried
- 2 head radicchio, cored and cut into 1-inch ribbons
- juice of blood orange
- juice of grapefruit
- 1/2 cup extra virgin olive oil
- 1 tablespoon aged sherry or balsamic vinegar
- 1 tablespoon salt, freshly ground black pepper
- 1/8 teaspoon cayenne pepper
Preparation
Baking Directions:
To prepare oysters Place the arborio rice on a sheet pan and toast in oven at 375° for 10 to 15 minutes or until lightly golden brown.
Remove from oven and let cool.
Place in blender and grind into fine powder.
Place oysters one by one in flour and toss carefully and pat off excess flour.
Dip in the egg wash and then dredge fully in the arborio rice powder.
Heat oil in sauté pan to approximately 350°.
Quickly fry oysters on both sides until golden brown.
Place on top of salad and serve immediately.
To prepare salad 1. Wash, trim and clean all lettuces and fennel; dry and toss together in a bowl.
Place in refrigerator and chill until salad is ready to be assembled.
2.Using a sharp, thin-bladed knife, cut off and discard the peel and white pith from oranges and grapefruit.
3.Working over a small bowl to catch juices, cut between the membranes to remove the orange and grapefruit segments; refrigerate until ready to use.
To prepare citrus vinaigrette 1. In a small mixing bowl, add citrus juice, vinegar and seasoning; slowly whisk in olive oil or place ingredients in a blender to blend together.
2.When ready to serve, remove lettuces from refrigerator, dress with citrus vinaigrette, add orange and grapefruit segments, and set fried oysters on or around salad.
