"Mignonette is a classic, but like all simple dishes, its beauty lies in using the best ingredients you can find," says Nathan Sasi, chef and co-owner of Adelaide's Leigh Street Wine Room.
This recipe makes enough for a few dozen oysters.
Leigh Street Wine Room's oysters with pepperberry mignonette
A classic dressing, with a little twist.
Ingredients
- 2 medium shallots, very finely diced
- 125 ml sparkling chardonnay
- 75 ml chardonnay vinegar
- 25 ml Champagne vinegar
- Freshly cracked pepperberry, to taste
- Freshly shucked Pacific oysters, to serve
Method
- 1Combine shallots, sparkling chardonnay and vinegars in a bowl. Season with pepperberry to taste and stir to combine.
- 2Serve oysters topped with 1 tsp mignonette.
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