Oysters with tomato-pomegranate dressing

Oysters with tomato-pomegranate dressing

By
From
Arabesque
Serves
4
Photographer
William Meppem

Pomegranate molasses adds an indefinable tart sweetness to a vinaigrette, when used instead of balsamic vinegar. This dressing works well with cooked vegetable salads such as spinach, zucchini or eggplant, as well as salad leaves, and is good drizzled over barbecued fish or poultry. It works brilliantly with creamy offal such as the parsley salad with parmesan-crumbed brains. We love it spooned on natural oysters as a change from all those Thai-inspired dressings and dipping sauces.

Ingredients

Quantity Ingredient
1 teaspoon pomegranate molasses
4 shallots, finely chopped
1 garlic clove, finely chopped
2 ripe tomatoes, de-seeded and cut into 1/2 cm dice
1 lemon, juiced
180ml extra-virgin olive oil
salt and pepper
24 freshly shucked oysters

Method

  1. Place all the ingredients except for the salt, pepper and oysters in a bowl and whisk well. Season with salt and pepper. Spoon a little dressing onto each oyster and serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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