Pomegranate Vinaigrette for Oysters
These sweet & refreshing Oysters with Pomegranate Vinaigrette goes down beautifully in the sun. They're gorgeous, elegant and look festive!
Ingredients
- 24 medium to large shucked oysters on shell (NOTE 1)
For the vinaigrette dressing
- 2 tbsp grape seed oil (or light/mild olive oil)
- ¼ cup fresh pomegranate juice (NOTE 2)
- 1 tbsp balsamic vinegar (or red wine vinegar)
- 3 tsp honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ⅛ tsp freshly ground pepper
To garnish
- ¼ cup pomegranate arils
- micro herbs (optional)
Instructions
- Make the pomegranate juice - Place the pomegranate arils in a food processor and pulse for a few seconds, 3 or 4 times. Use a strainer to separate the juice from the seed. Use the back of a spoon to push the pomegranate against the strainer, so you can extract all the juice.
- For the vinaigrette dressing - In a small bowl, whisk all the dressing ingredients until well combined. You could also place the ingredients in a clean jar, close the lid and give it a good shake.
- Place the oysters on a bed of rock salt to stand them up. Just before serving, spoon the dressing into the oysters and garnish them with pomegranate arils and mirco hebs (if using). Alternatively, let your guests help themselves and place the dressing and arils beside the oysters.
Notes
(NOTE 1) Oysters - I purchased my oysters already cleaned and shucked from a local fishmonger. My oysters are Pacific oysters, which are larger and meatier than most varieties of oysters we have here. However, any variety or size of oysters would work as long as they're super fresh.
(NOTE 2) Pomegranate - This vinaigrette works best if you use pomegranate arils from a ripe fruit or frozen ones. Pomegranate juice from concentrate or juice that has sugar added to won't be as refreshing. Besides, oysters are expensive, so you want to use the best ingredients to go with them. I used 250gm of frozen arils which provided the 1/4 cup of juice I needed for the vinaigrette and fresh ones for the garnish.
Leftovers - Pour the pomegranate dressing into a sealed container. It should be good for up to a week. This dressing would go great in your favourite salad.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1oysterCalories: 80kcalCarbohydrates: 2gProtein: 0.1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 0.4mgSodium: 28mgPotassium: 13mgFiber: 0.1gSugar: 1gVitamin A: 1IUVitamin C: 0.2mgCalcium: 1mgIron: 0.1mg