Recipe

Oysters with cucumber and shallot salad

  • 10 mins cooking
  • Serves 4
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Ingredients

Oysters with cucumber and shallot salad
  • 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

Oysters with cucumber and shallot salad
  • 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.

Notes

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.

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