Servings: 6


Ingredients:

  • 30 Medium size scrubbed Pacific Northwest Oysters
  • 3 carrots, peeled and cut into thin rounds
  • 1 head curly endive

Dressing:

  • ½ cup extra Virgin Olive Oil
  • I Lemon, juiced
  • 2 Limes, juiced
  • 2 T broad-leaf parsley, minced
  • sea salt and freshly ground pepper


Preparation:

Preheat Oven Broiler

  1. Broil the scrubbed oysters by placing them, deep shell side dowm, on a sheet of aluminum foil on a baking sheet until the shells open, about 2 to 4 minutes. Do not overcook.
  2. Remove the oysters from the shells over a bowl, reserving the “liquor.” Hold Oysters in refrigerator.
  3. Blanch the carrot rounds in boiling salted water for 25 seconds. Drain and rinse with cold water in colander. Drain on paper towels.
  4. Wash the Endive. Disgard the outer leaves. Tear the leaves into bite size pieces. Also dry on paper towels.
  5. Whisk together olive oil, lemon and lime juices, parsley, salt, and pepper.
  6. Strain any reserved oyster “liquor” through a double layer of cheesecloth. Add to the dressing.
  7. Toss the endive in a bowl with enough dressing to moisten leaves.
  8. Place small amount of endive on 6 salad plates.
  9. Sprinkle carrot rounds on endive.
  10. Dip each oyster in the remaining dressing and arrange six to a plate on top of the lettuce.