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Oysters with crispy caper and chilled tomato vinaigrette recipe

With its crispy capers and chilled tomato vinaigrette, this fresh take on a classic oysters recipe is guaranteed to delight your guests.
Oysters with crispy capers and chilled tomato.
Styling: Steve Pearce, Photography: Con Poulos
6
2H

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

Step 1

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.

Step 2

Once cool, place garlic, oil and capers in a small bowl. Add red wine vinegar and season with salt and pepper. Mix to combine.

Step 3

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.

TIP

Place tomato whole in the freezer for 6 hours, or overnight until frozen.

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