Yield: 1 Cup | Prep Time: 5 Minutes | Serves 2
Ingredients
- 1 Tin Ekone smoked oysters with Durant Koroneiki Olive Oil
- 2 egg yolks
- 2 tsp Dijon Mustard
- 2 cloves garlic
- 1 large lemon, finely zested and juiced
- 1 tbsp water
- 2 tsp Worcestershire sauce
- Few Dashes of hot sauce
- 1 tsp cracked black pepper
- 1/2 tsp sea salt
Instructions:
Empty one tin of Ekone smoked oysters, along with all of the Durant Koroneiki extra virgin olive oil, into food processor. Add the remaining ingredients and process until the dressing is smooth and fully emulsified.
Liberally dress one head of cleaned and torn frisee or romaine lettuce and finish with the usual suspects of shaved parmesan cheese, olive oil croutons, more fresh cracked black pepper and squeexe of lemon juice.
Pairs nicely with a grilled filet of wild salmon, poached shrimp or fried Taylor Shellfish Oysters!