Oyster Salad

Description

This oyster salad recipe from the 1939 'Book of Delicious and Healthy Food' suggests using canned oysters, or, as the authors note, if you come across fresh mollusks, you should definitely boil them in broth with parsley and celery. We boiled them and found the taste to be something between mussels and poached eggs. The salad itself, made with green apple, white wine, potatoes, and herbs, provides a modern and foolproof accompaniment for any seafood. If you want to maintain the freshness of the oysters and give the salad a more maritime character, add fresh oysters.

Ingredients

• Fresh Oysters - 10 pieces
• Potato - 2 pieces
• Apple - 1 piece
• Dry White Wine - 1½ spoons
• Mayonnaise - 2 oz
• Chicken Egg - 2 pieces
• Parsley - to taste

Step by Step guide

Step 1

Pour white wine over the peeled and diced boiled potatoes and let it sit for 10–15 minutes.

Step 2

Remove the oysters from the jar and drain the liquid. If using fresh oysters, boil them in salted water with celery or parsley, then cool and remove the membranes.

Step 3

Before serving, combine the potatoes, oysters, and apple slices with mayonnaise, and arrange them in a salad bowl.

Step 4

Generously sprinkle with chopped parsley on top and garnish with quartered hard-boiled eggs.

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