Active Time
50 MIN
Total Time
1 HR 20 MIN
Yield
Serves : 6
Christopher Testani

How to Make It

Step 1    

In a small bowl, whisk 1/4 cup of the apple cider vinegar with the beet juice, sugar and 1/2 teaspoon of salt until the sugar and salt are dissolved. Add the red onion and refrigerate 
for 1 hour. Drain before using.


Step 2    

In a small skillet, cook the bacon over moderate heat, stirring, until browned but still chewy, 5 minutes. Keep warm.


Step 3    

In a small bowl, whisk 1 tablespoon of the olive oil with 
1 tablespoon of the bacon fat from the skillet and the remaining 1 tablespoon of vinegar. Season the vinaigrette with salt and pepper.


Step 4    

Light a grill. Rub the chard leaf with the remaining 1 1/2 teaspoons of olive oil and season with salt. Grill over high heat, turning, until lightly charred but still pliable, 3 minutes. Transfer to a work surface and let cool slightly, then thinly slice. Leave the grill on.


Step 5    

On a rimmed baking sheet or platter, spread an even layer 
of salt. Grill the oysters flat side up over high heat until the shells open slightly, 5 minutes. Using tongs, transfer the oysters to the prepared baking sheet, being careful not to spill the juices. Using a kitchen towel or mitt, remove the top shells. Spoon the vinaigrette over the oysters. Top with the chard, bacon and pickled onion; serve right away.


Make Ahead

The pickled red onion can be refrigerated in its brine for up to 3 days.


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