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Recipe Category: Dressing
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Oysters With Cava Vinegar Dressing Spanish Recipe
Ingredients
- ¼ cup small capers (or regular capers, roughly chopped)
- ½ cup manzanilla or spanish olives, pitted and sliced into strips
- 4 tablespoons spanish extra-virgin olive oil
- 1 teaspoon finely chopped shallots
- 1 tablespoon spanish cava vinegar or champagne vinegar
- 12 kushi oysters or other small west coast oysters such as kumamotos
- 1 tablespoon finely chopped chives
Method
- Mix the capers, olives, and 1 tablespoon of the olive oil together in a small bowl and set aside
- In another bowl, whisk together the shallots, cava vinegar, and the re-maining olive oil
- Shuck the oysters and detach the meat from the bottom shell, making sure not to spill any of the oyster juices
- Remove the oysters from the bottom shells and transfer to a plate
- Set the bottom shells on a serving tray and discard the top shells
- Put 1 teaspoon of the olive-caper mixture into each bottom shell with the oyster juices
- Top each with an oyster and spoon the cava vinegar dressing over it
- Garnish with chives
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