- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped red onion
- 4 garlic cloves, minced
- 2 dried chiles de árbol
- 1 bay leaf
- Kosher salt
- 1/2 cup dry sherry
- 1/4 cup Champagne vinegar
- 1 tablespoon honey
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1/2 teaspoon finely grated lemon zest
- 3 1/2 tablespoons fresh lemon juice
- 12 freshly shucked oysters with their liquor
- 1 cup lightly packed frisée, white and light green leaves only
- 1 cup chopped radicchio
- Grilled rustic bread, for serving
How to make this recipe
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.
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.
The oysters can be refrigerated in the brine for up to 3 days.
Lively California Pinot Grigio.