Oyster Salad
4 servings
20 minutes
The salad recipe from the 1939 "Book of Tasty and Healthy Food" calls for canned oysters or, as the authors correct, if you come across fresh mollusks, they must be boiled in broth with parsley and celery. We boiled them and got a taste that was something between mussels and a poached egg. The salad itself — with green apple, white wine, potatoes and herbs — is a completely modern and win-win environment for any seafood. If you want to preserve the oyster freshness and give the salad a more marine character, add fresh oysters.
1
Pour white wine over peeled and chopped boiled potatoes and let it sit for 10-15 minutes.
- Potato: 2 pieces
- Dry white wine: 1.5 tablespoon
2
Remove the oysters from the can and drain the liquid; if using fresh oysters, boil them in water with salt and celery or parsley, cool them down, and clean off the membranes.
- Fresh oysters: 10 pieces
- Parsley: to taste
3
Before serving, mix potatoes, oysters, and apple slices with mayonnaise and place in a salad bowl.
- Potato: 2 pieces
- Fresh oysters: 10 pieces
- Apple: 1 piece
- Mayonnaise: 58 g
4
Sprinkle generously with parsley and garnish with quarters of hard-boiled eggs.
- Parsley: to taste
- Chicken egg: 2 pieces