Grilled Little Gem Lettuce

Smoked Oyster Dressing, Parmesan, Oyster Croutons, Lemon

Chef Randy Zuniga of Michael’s Genuine | Miami

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Adapted by StarChefs  |  April 2025  |  Photo: Will Blunt

INGREDIENTS

Smoked Oyster Dressing:
Yield: 1 quart
1½ cups oysters, shucked
2 egg yolks
½ cup lemon juice
1½ tablespoons Dijon mustard
1½ tablespoons kosher salt
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
2 cups canola oil
½ cup grated parmesan cheese
Ground black pepper

Oyster Croutons:
Oil for frying
½ cup all-purpose flour
Kosher salt
Ground black pepper
Onion powder
Garlic powder
½ cup buttermilk
¼ cup hot sauce
¼ cup pickle juice
5 oysters, shucked

Grilled Gem Lettuce:
2 heads baby gem lettuce, halved
Olive oil
Kosher salt
Ground black pepper

To Assemble and Serve:
Grated parmesan cheese
Lemon wedge

METHOD

For the Smoked Oyster Dressing:
Prepare and heat a smoker to 250°F. Place shucked oysters on a wire rack set over a half sheet tray. Cover with a cheesecloth. Smoke 30 minutes, or until desired flavor is achieved. Transfer to a Vitamix Commercial blender. Add egg yolks, lemon juice, mustard, salt, garlic, and Worcestershire sauce. With the machine running on low speed, slowly add oil until mixture is fully emulsified. Transfer to a mixing bowl and fold in cheese. Taste and adjust seasoning with salt and pepper. Cover and refrigerate.

For the Oyster Croutons:
In a deep fryer, heat oil to 350°F. Place flour in a mixing bowl. Season with salt, pepper, onion powder, and garlic powder. Set aside. In a separate mixing bowl, combine buttermilk, hot sauce, and pickle juice. Add shucked oysters and let sit 5 minutes at room temperature. Dredge in seasoned flour mixture, then drop into hot oil. Transfer to a paper towel-lined plate and let cool.

For the Grilled Gem Lettuce:
Prepare and heat grill. Place lettuces halves on a clean work surface, cut side up. Season with olive oil, salt, and pepper. Grill lettuce until tender and evenly charred. Remove from grill and lightly brush with Smoked Oyster Dressing. Set aside.

To Assemble and Serve:
Drizzle desired amount Smoked Oyster Dressing on a serving plate. Top with Grilled Gem Lettuce, grated cheese and 1 Oyster Crouton on each piece of lettuce. Serve with lemon

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