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Prep 15 mins
Cook 0 mins
An elegant seafood salad for a fine repast. Chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- Wash and drain oysters.
- Place in saucepan with a little water and simmer until edges begin to curl.
- Cool, drain and cut into quarters.
- Add celery and moisten with French dressing.
- Place leaf lettuce on chilled salad plates; top with oyster mixture and garnish with lemon slices and parsley.