Oester Salade - Oyster Salad

Submitted by Molly53

"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"

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 8

ingredients

• 473.19 ml oyster
• 473.18 ml celery, chopped
• French dressing (French Dressing (Not Catalina Style) or your own O & V recipe)
• 1 leaf lettuce or 1 leaf mesclun, well washed and thoroughly dried
• 1 lemon, thinly sliced
• parsley sprig, for garnish

directions

1. Wash and drain oysters.
2. Place in saucepan with a little water and simmer until edges begin to curl.
3. Cool, drain and cut into quarters.
4. Add celery and moisten with French dressing.
5. Place leaf lettuce on chilled salad plates; top with oyster mixture and garnish with lemon slices and parsley.