Oysters with Spicy Jícama Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A refreshing starter from Arrows in Ogunquit, Maine. Ingredients:
1/2 cup bottled chili sauce |
5 tablespoons rice vinegar |
1 10- to 12-ounce jicama, peeled, cut into matchstick-size strips (about 2 1/2 cups) |
1/4 cup chopped fresh mint |
1/4 cup chopped fresh cilantro |
2 tablespoons sugar |
1 tablespoon minced peeled fresh ginger |
1 teaspoon minced seeded serrano or jalapeño chili |
12 fresh oysters, shucked |
Directions:
1. Mix chili sauce and 3 tablespoons vinegar in small bowl. Season sauce to taste with salt and pepper. Mix jicama, next 5 ingredients and remaining 2 tablespoons vinegar in medium bowl. Season salad to taste with salt and pepper. (Sauce and salad can be prepared 8 hours ahead. Cover separately and refrigerate.)
2. Divide chili-vinegar sauce between 2 small bowls; place 1 bowl in center of each of 2 plates. Spoon 6 mounds jicama salad around each sauce bowl. Top each mound of salad with 1 oyster.
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