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

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.

Make Ahead

The oysters can be refrigerated in the brine for up to 3 days.

Suggested Pairing

Lively California Pinot Grigio.

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