Recipes > Salads > Seafood Salads > Oyster Salad > Oyster Salad

Oyster Salad


  • 2 dozen large oysters
  • juice of 2 lemons
  • young lettuce leaves
  • Mayonaise No. 1
  • hard boiled eggs


To make a salad for 6 persons take the oysters, put them with their liquor over the fire and let them boil 1 minute, but no longer; take them out with a skimmer and lay in a dish; when cold squeeze over the lemon juice and place the dish on ice for 1 hour; shortly before serving put the oysters into a salad dish, lay some young lettuce leaves between them and pour over the mayonaise; lay young lettuce leaves in a circle around the dish, put some hard boiled eggs cut into slices between the lettuce and serve at once. Another way is to mix the oysters with finely cut white celery, dress them with the same mayonaise and ornament the salad with the tops of young celery; hard boiled chopped eggs may also be sprinkled over with 1 spoonful capers.


Print recipe/article only


Desserts and Salads (1920).

comments powered by Disqus