© Christina Holmes
Active Time
30 MIN
Total Time
2 HR
Yield
Serves : 6

Chef Dylan Fultineer gently pickles oysters in warm Champagne vinegar and lime and lemon juices, so they’re just barely cooked, retaining their creamy texture. He serves them as an appetizer on grilled bread, topped with bitter greens like radicchio. Slideshow: More Oyster Recipes

How to Make It

Step 1    

In a medium saucepan, heat 2 tablespoons of the olive oil. Add the onion, garlic, chiles, bay leaf and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the sherry, vinegar, honey, lime zest and juice, lemon zest and 3 tablespoons of the lemon juice. Bring to a boil. Transfer to a heatproof medium bowl and immediately add the oysters along with their liquor. Let the oysters cool completely at room temperature, then refrigerate until chilled, about 1 hour.

Step 2    

In a medium bowl, toss the frisée and radicchio with the remaining 1/2 tablespoon each of olive oil and lemon juice and season with salt and pepper. Serve the oysters with a little of their pickling liquid on grilled bread, topped with the frisée and radicchio.

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