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Ep 4

Ostriche con Insalata di Cetrioli
(Oysters with Cucumber Salad)
Serves 6 per


24 Oysters shucked, removed from cup, reserved juices and cup to use when serving
1 English cucumber peeled, split length wise, finely sliced, salted and let rest to release liquids
3 tbsp parsley, chopped
3 tbsp lemon juice
1 hors radish root; for grating
salt and pepper

Method For Salad

1. Squeeze the juices from the cucumber, then add parsley and lemon juice, mix well.

2. Place a spoon of cucumber salad on each cup and top with an oyster.

3. To Serve, grate some horseradish and drizzle with some EVOO

EVOO = Extra Virgin Olive Oil