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Parmesan Encrusted Oyster Salad


This recipe was given to us by our good friend Terry Schwartz. He was the head chef at Idlewild restaurant in Mt. Pleasant, SC many years ago and this was our favorite thing on the menu! He was kind enough to recreate this recipe just for us. Enjoy!

Vinaigrette Ingredients:

  • 1 cup Balsamic Vinegar
  • 2 Tbsp Whole Grain Mustard
  • 1 Tsp Diced Garlic
  • 1 Tsp Lemon Juice
  • Salt & Pepper to Taste

Pulse several times to combine, then slowly add olive oil (1/2 cup) while running the blender to emulsify. Set Aside.

To Prepare Salad:

  • Baby Spinach (washed and stems removed)
  • Carmelized Onions (slice onion thin and then add to med/hot saute pan with butter and a small pinch of sugar and cook until golden brown)
  • Shaved Parmesan for garnish

Put spinach and onions in mixing bowl and toss with small amount of dressing and put on plate. Set Aside.

Oyster Breading:

  • 2 cups Parmesan Cheese (finely grated)
  • 1 cup Corn Meal
  • 1 Tbsp Corn Starch
  • Salt & Pepper to Taste

Take all ingredients and mix into a bowl.


Marinate raw shucked oysters in eggwash or buttermilk for 15 minutes, remove several at a time, drain excess egg, dunk both sides of oysters in Parmesan mixture, and add them to a med/hot nonstick pan or griddle and cook for several minutes on each side until golden brown. Place on top of already dressed salad then garnish with shaved Parmesan.

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