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Recipe Detail Page
Oysters & Green Tomato Salad with Spicy Red Tomato Mignonette
Early Summer 2024
Canadian oysters are available all year-round, but late spring and early summer are great times to seek them out. These bivalves are excellent on their own, but when enjoyed alongside this spicy, tart tomato salad, they’re even better. The punchy mignonette is an excellent complement to both the oysters and the sweet-tart tomatoes.
Makes 6 appetizer servings
1 tbsp (15 mL) finely chopped Campari or cherry tomatoes
1 tbsp (15 mL) finely chopped shallots, about 1 shallot
1/4 cup (60 mL) red- or white-wine or Champagne vinegar
1 tbsp (15 mL) freshly grated horseradish
1/4 tsp (1 mL) finely chopped red Thai chili
1/8 tsp (0.5 mL) fresh, finely ground black pepper
3 large green tomatoes (red tomatoes work too)
18 to 24 oysters, scrubbed
1. Add chopped red tomatoes and shallots to a medium bowl. Stir in vinegar, horseradish, chili and pepper until evenly mixed. Thickly slice green tomatoes and arrange over plates.
2. Prepare a platter with crushed ice or rock salt. Using a thick kitchen towel, grip an oyster, holding it down on a board. Shuck the oyster by shimmying an oyster knife into the hinge of the oyster (the little hole-like spot where the top and bottom shells meet). Once the knife is carefully wedged in, twist until the oyster opens then run the knife along inside of top shell to release the oyster. Discard top shell. Next, run knife along inside the bottom. Add to platter with ice. Repeat with remaining oysters. Serve alongside tomato salad drizzled with mignonette. Serve remaining mignonette in a bowl alongside oysters for guests to add as they enjoy.
Makes 6 appetizer servings
