Oyster and spinach salad
Instructions
Carefully brush oysters under running water, open them and remove the fruit using a knife.
In a saucepan, stir the wine to the shallots and let boil until reduced by half, then add the oysters and boil again for a few moments.
Immediately remove from heat and place the saucepan in a bowl filled with ice to cool quickly, stopping the cooking.
Then remove the oysters and boil again their cooking to reduce it to two tablespoons.
Then add, stirring, mustard, oil and vinegar and add salt and pepper.
Wash the zucchini, svuotatele inside using a levatorsoli, then scottatele briefly in salted water and let them cool down.
Cook carrots in a pot with water, salt and a pinch of sugar, making sure that they stay at the ' tooth '.
When the carrots are cool, inseritene one in each Zucchini and slice them thinly.
Put the spinach just raw or steamed in 4 individual plates, garnish with oysters and zucchini slices to carrots, seasoned with mustard sauce and sprinkle with chopped chives.
Ingredients and dosing for 4 persons
- 24 oysters
- 8 cl of dry white wine
- 2 teaspoons of finely chopped shallots
- 2 small zucchini
- 2 carrots
- Sugar
- 100 g of spinach
- Finely chopped chives
- For the sauce:
- 1/2 teaspoon of dijon mustard
- 2 tablespoons of good wine vinegar quality
- 6 tablespoons of olive oil extra virgin
- Salt
- Pepper