Smoked Oyster and Bacon Salad

Brent recently bought a case smoked oysters because they are super nutrient dense. He ate them for breakfast one morning but I didn’t think I would enjoy them plain like that. As it turned out, they are pretty delicious on their own.

Still, I wanted to find a way to use them in a more palatable way. Smoked oysters are super savory. So, I perused the produce aisle in the grocery store looking for things to balance them with bright, refreshing flavors. Enjoy this salad on it’s own or with a side of steak!

Ingredients
salad
1 3-oz tin of smoked oysters in pure olive oil, drained and chopped
2 slices bacon
4 C loosely packed arugula
1/2 medium red onion, thinly sliced and quartered (about 1/2 C)
1 C cherry tomatoes, halved lengthwise
1/4 C loosely packed parsley, chopped

salad dressing
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
smidgen of salt
smidgen of pepper

Method

Cook the bacon to desired crispiness. Set a side to cool.

Whisk the dressing ingredients together or shake them in a small jar.

Toss all of the vegetables (arugula, red onion, and tomatoes) and the parsley in a large bowl.

Chop the bacon and smoked oysters. Top the salad with both, pour on the dressing, and serve.

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