Ingredients
1 large egg
3 tablespoons Pernod
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground black pepper
3/4 cup vegetable oil
1/4 cup buttermilk
1/4 cup chopped scallions
1/2 cup finely grated Parmesan, cheese plus more for serving
6 to 8 cups assorted greens, such as arugula, frisee, radicchio, watercress, or mustard
24 Fried Oysters
Preparation
Place egg, Pernod, if using, garlic, mustard, and lemon juice in the bowl of a food processor; season with salt and pepper. With the motor running, slowly add oil and process until an emulsion is formed. Add buttermilk, green onions, and 1/2 cup cheese; pulse to combine. Keep refrigerated until ready to use, up to 1 day.
Place greens in a large bowl; sprinkle with cheese and season with salt and pepper. Add enough dressing to just coat; toss to combine. Divide greens evenly between 4 plates; top with fried oysters. Sprinkle with cheese and drizzle with more dressing, if desired. Serve immediately.
