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Oysters with cucumber and fennel vinaigrette

Name: Oysters with vinaigrette recipe
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Rock salt or crushed ice, for serving; 4 dozen Sydney rock or Pacific oysters, shucked and returned to half-shell; Lemon wedges & micro-parsley leaves, to serve; 2 tbs Dijon mustard; ¼ cup (60ml) chardonnay vinegar; ½ cup (125ml) verjuice; ¾ cup (180ml) extra virgin olive oil; 1 Lebanese cucumber, seeds removed, finely chopped; 1 (180g) baby fennel bulb, finely chopped; 1 tbs each finely chopped chervil, flat-leaf parsley & dill

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https://healthimprovements.info/recipes/oysters-vinaigrette-recipe/blpt5ug2 — Oysters with cucumber and fennel vinaigrette

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by delicious. team

delicious. team

Nov 06, 2019

Fresh oysters in summer are the ultimate canape.

Rock salt or crushed ice, for serving
4 dozen Sydney rock or Pacific oysters, shucked and returned to half-shell
Lemon wedges & micro-parsley leaves, to serve

Cucumber & fennel vinaigrette

2 tbs Dijon mustard
¼ cup (60ml) chardonnay vinegar
½ cup (125ml) verjuice
¾ cup (180ml) extra virgin olive oil
1 Lebanese cucumber, seeds removed, finely chopped
1 (180g) baby fennel bulb, finely chopped
1 tbs each finely chopped chervil, flat-leaf parsley & dill

Method

1.

For vinaigrette, place all ingredients in a blender, season to taste and blitz until combined and emulsified.
2.

Place rock salt or crushed ice on a large serving platter. Arrange the oysters in their shells on top and place the dressing and lemon wedges alongside. Scatter dressing with micro-parsley and serve.