Oyster Salad with snow peas and horseradish dressing

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

In this recipe we use a salad green called upland cress. It is a very hot, peppery tasting leaf. If unavailable, rocket (arugula) or watercress can be substituted.



  • cup (90 mL/3 fl oz) fresh Lime juice
  • ¾


TO MAKE DRESSING, combine the lime juice, fish stock and horseradish relish in a bowl. Taste and add salt and pepper as desired.

TO MAKE OMELETTE, lightly beat together the eggs, sugar and sesame oil until they are thoroughly combined. Pass through a fine sieve. Heat a nonstick pan over a medium heat and grease it lightly with a little vegetable oil. Pour in a little of th