Name: Oyster platter
Prep time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 24 natural oysters; 1 ripe tomato; 20.00 ml finely shredded basil; 20.00 ml white balsamic vinegar; 18.20 gm extra virgin olive oil; 21.00 gm light soy sauce; 20.00 ml rice wine vinegar; 1 tsp sesame oil; 5cm piece ginger, finely shredded; 2 tsp champagne vinegar; 18.40 gm grapeseed oil; 2.95 gm Dijon mustard; 1/2 shallot, finely chopped

Oyster platter

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Prep Time:
50 minutes

Cook Time:

Total Time:
50 minutes

Elevate your party experience with our modern twist on a timeless dish.

Ingredients:

24 natural oysters
1 ripe tomato
20.00 ml finely shredded basil
20.00 ml white balsamic vinegar
18.20 gm extra virgin olive oil
1 tsp sesame oil
5cm piece ginger, finely shredded
2 tsp champagne vinegar
18.40 gm grapeseed oil
2.95 gm Dijon mustard
1/2 shallot, finely chopped

Instructions:

For the tomato basil dressing, gently score a cross on the bottom of the tomato using a small, sharp knife. Quickly blanch the tomato in boiling water for 10 seconds, then transfer to a bowl of ice water to cool. Peel off the skin, halve the tomato, remove the seeds, and finely chop. Mix the tomato with basil, vinegar, and oil in a small bowl. Season with salt and pepper to taste. Drizzle over one-third of the oysters.
Prepare the sesame soy dressing by mixing soy sauce, vinegar, oil, and ginger in a small bowl. Drizzle evenly over half of the remaining oysters.
Prepare the champagne vinaigrette by whisking together vinegar, oil, mustard, and shallot in a small bowl. Season with salt and pepper to taste before spooning evenly over the remaining oysters.
Present the oysters elegantly on a platter and enjoy promptly.

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