Instructions: In a medium saucepan bring reserved oyster liquor and lemon juice to a simmer.

Add oysters and cook for 2 minutes. Drain and let cool.

In a large skillet heat about 2 inches oil over mediumhigh heat.

Combine bread crumbs and parsley.

Dip oysters into egg and then into bread crumbs.

Fry until golden brown on all sides about 4 minutes.

Using a slotted spatula transfer to paper towels to drain.

In a large bowl combine spinach and bacon.

In a medium bowl whisk all dressing ingredients together.

Toss spinach mixture with dressing. Place oysters on top and sprinkle with cheese.

A recent visit to New Orleans reminded us that a truly great dish can remain a favorite for a hun dred years. Created in 1899 by James Alciatore owner of Antoines the fiftynineyearold New Orleans restaurant founded by his father Oysters Rockefeller has lost none of its vibrancy.

The dish begins with a grand mashing up of pureed spinach green onions celery tarragon bread crumbs tabasco and butter splashed with anisette or a reasonable facsimile. A plump spoonful of all this is placed on each oyster which is put under a broiler and browned. The opulence of the ingredients and taste demanded no less a namesake than John D. Rockefeller or so they say. This is our saladized version in honor of its centennial.

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