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Roasted Oysters with Fried Kale and Parmesan

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  1. 4 cups rock salt
  2. 24 Louisiana oysters, on the half shell
  3. Chile Butter, recipe follows
  4. ½ bunch lacinato kale, stemmed, in large pieces and thoroughly dried (about 6 ounces)
  5. ½ head radicchio, cored and chopped (about 5 ounces)
  6. 3 tablespoons Chile Vinaigrette, recipe follows
  7. ½ teaspoon salt
  8. ½ teaspoon ground black pepper
  9. Garnish: caviar and freshly grated Parmesan cheese
  10. Vegetable Oil, for frying

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Roasted Oysters with Fried Kale and Parmesan  was originally published on