Irish Oysters With Red-Onion Balsamic Vinegar, and Home -Dried R

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READY IN: 20hrs
Recipe by Bergy

Johnathon Swift once said"He was a bold man who first ate an oyster" To do this dish justice you must have fresh, fresh oysters. The recipe sounds fussy but if you measure out every thing it is very simple to do step by step just plan your timing. This recipe is from "Elegant Irish Cooking"

Ingredients Nutrition


  1. Preheat oven to 125°F the night before you wish to serve this dish.
  2. Sprinkle the Roma tomatoes with the sugar and salt.
  3. Dry them on a baking pan in the oven overnight.
  4. Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside.
  5. Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato.
  6. Garnish with a bit of fancy lettuce or parsley if you wish.

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