An entrée of oysters will elevate the most ordinary of meals. Since almost nothing can compare to a freshly shucked oyster, finding the right vinaigrette to serve with them is the key to success. As any oyster lover knows, a sauce that overwhelms the oyster’s delicate taste will quickly lead to disappointment.
With a deliciously chilled tomato vinaigrette and crispy salty capers, this oyster recipe gets it just right.
The dressing and grated frozen tomato can be made a few days in advance. Store dressing in the fridge and keep grated tomato in a small container in the freezer.
Note
Ingredients
Method
Heat oil in a small frying pan over medium heat. Add garlic and cook for 30 seconds to 1 minute, or until golden and crisp. Remove with a slotted spoon and set aside. Add capers and cook for 1–2 minutes, or until crisp. Remove from heat and set aside to cool.
Once cool, place garlic, oil and capers in a small bowl. Add red wine vinegar and season with salt and pepper. Mix to combine.
Using a microplane grater, finely grate the frozen tomato. Keep frozen until ready to serve. 4 Serve oysters, topped with dressing and frozen tomato. Serve immediately.
Place tomato whole in the freezer for 6 hours, or overnight until frozen.