Ingredients
1 tbsp Dona Elena Pure Olive Oil
3 strips Bacon, sliced into ½ inch strips
2 tbsp Red onions, chopped finely
1 tsp Garlic, minced
Salt to taste
White pepper to taste
2 to 3 tsp Pernod
½ cup Heavy cream
1 pc Egg yolk, lightly whisked
10 pcs Medium-sized oysters
½ cup Seasoned flour (salt, pepper, cayenne)
½ cup Dona Elena Pure Olive Oil
2 cups Spinach, large stems removed
4 cups Arugula, cleaned
Procedure:
1.1. Heat the 1tbsp olive oil in a sauté pan over medium-high heat.
2. 2. Add the bacon, shallots, garlic, ½ teaspoon of salt and ½ teaspoon of the white pepper and sauté for 5 minutes.
3.3. For the creamy dressing - add in the cream and the Pernod and reduce the sauce by half, for about 5 minutes.
4.4. Place the remaining cream and egg yolk in a bowl and whisk to combine.
5.5. Add the oysters into the mixture and set aside.
6.6. In a shallow dish, combine the flour with salt, black pepper, and the cayenne. Dredge each oyster in the seasoned flour and set aside.
7.7. Heat 1/2 cup Pure olive oil in a pan.
8.8. Add the oysters and cook until golden.
9.9. Drain on paper towels.
10.10. In a large mixing bowl, add in the spinach, arugula, and creamy dressing, tossing to combine.
**62% less bad fat or saturated fat when cooked with OLIVE OIL instead of veg. oil
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