Oysters with lime leaf and peppercorn vinaigrette
serves
8
Enjoy the refreshing flavours these oysters offer with a simple lime and pink peppercorn vinaigrette that's sure to impress.
Ingredients (6)
- 100ml red wine vinegar
- 10 makrut lime leaves
- 2 1/2 tsp (5g) dried pink peppercorns
- 1 eschalot, finely chopped
- 1 bunch chives, finely chopped
- 24 freshly shucked Sydney rock oysters
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place the vinegar in a small saucepan. Crush the lime leaves with your hands and add to the pan. Bring almost to the boil over medium heat. Set aside to cool for 5 minutes, then place in the fridge until cold.
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2.Strain chilled vinegar into a serving bowl and discard leaves. Crush the peppercorns with the back of a knife and add to vinegar along with the eschalot and chives.
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3.Serve the oysters with vinaigrette.
Recipe Notes
"You can store any leftover vinaigrette in a jar in the fridge for up to 5 days. Use it to make a dressing by adding extra virgin olive oil."
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