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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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by Chef Saucier Jacob Reimer and Chef de Cuisine Josh Tomczyk of the Fuego restaurant, Tucson, Arizona Ingredients:
1/2 granny smith apple, peeled and finely diced |
1/2 small celery rib, finely diced |
1 1/2 tablespoons shallots, minced |
1 tablespoon peppercorn, coarsely crushed |
1 tablespoon lemon juice |
4 fluid ounces cider vinegar |
2 fluid ounces white wine vinegar |
chopped chives (to garnish) |
parsley (to garnish) |
Directions:
1. Simply combine all ingredients, then garnish to order.
2. Serve with oysters on the half-shell.
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