Oyster Platter

24 natural oysters

Tomato basil dressing
1 ripe tomato
1 tbsp finely shredded basil
1 tbsp white balsamic vinegar
1 tbsp extra virgin olive oil

Sesame soy dressing
1 tbsp light soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
5cm piece ginger, finely shredded

Champagne vinaigrette
2 tsp champagne vinegar
1 tbsp oil
1/2 tsp Dijon mustard
1/2 shallot, finely chopped

To make the tomato basil dressing, use a small, sharp knife to cut a shallow cross in the base of the tomato. Blanch the tomato in a saucepan of boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of iced water to cool. Remove the skin. Cut tomato in half, remove seeds then finely chop. Combine the tomato, basil, vinegar and oil in a small bowl. Taste and season with salt and pepper. Spoon over one-third of the oysters.
To make the sesame soy dressing, combine the soy sauce, vinegar, oil and ginger in a small bowl. Spoon evenly among half the remaining oysters.
To make the champagne vinaigrette, whisk the vinegar, oil, mustard and shallot in a small bowl. Taste and season with salt and pepper. Spoon evenly among the remaining oysters.
Arrange the oysters on a serving platter. Serve immediately.

Print Recipe
Midwest Foods Dubbo