Name: Oysters with cucumber and shallot salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 (130g) lebanese cucumber, halved lengthways; 1 (25g) shallot, chopped finely; 2 tablespoon champagne vinegar; 1 teaspoon caster (superfine) sugar; 2 tablespoon fresh chervil leaves; 24 (720g) oysters on the half shell

Ingredients

1 (130g) lebanese cucumber, halved lengthways

1 (25g) shallot, chopped finely

2 tablespoon champagne vinegar

1 teaspoon caster (superfine) sugar

2 tablespoon fresh chervil leaves

24 (720g) oysters on the half shell

Method

1.Scrape out the seeds from the cucumber using a teaspoon, finely chop the cucumber.

2.Combine cucumber, shallot, vinegar, sugar and half the chervil in a small bowl.

3.Spoon salad onto oysters, top with remaining chervil.

You can use white balsamic vinegar instead of the champagne vinegar. Chervil is a delicately flavoured herb with anise overtones and a soft feathery texture. You can use coarsely chopped flat-leaf parsley instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook