GRILLED CITRUS & SWEET HERB OYSTER DRESSING
Recipe from Chef Kevin O'Connor, author and star of Hulu's Chefs vs Wild
One of the easiest ways to get more from your citrus is to simply introduce it to the fire. Roasted lemon and lime paired with sweet herbs are perfect for cold and briny oysters. Feel free to use any sweet herbs you have on hand: chives, dill, basil, tarragon, or even mint. The more herbs in the mix, the better!
One dozen (at least) fresh oysters for shucking
⅔ cup sweet herbs - roughly chopped
2 tablespoons fruity extra virgin olive oil
- Cut the lemons and limes in half, brush the cut side with olive oil and grill until caramelized, but not charred. Carefully remove them from the grill as they’ll be hot and you run the risk of losing the juice as you pull them off. Set aside and allow them to cool.
- Juice the citrus into a small mixing bowl and stir in the herbs and two tablespoons of extra virgin olive oil. Stir once more before dressing freshly shucked oysters.
Pair With: DOMAINE DU PELICAN ARBOIS CHARDONNAY