Oysters With Fennel & Cucumber Vinegrette

Laura Sharrad & Adam Walls

This recipe is brought to you with the help of our friends at Wine Selectors


  • Rock salt or crushed ice, for serving.
  • 4 dozen Sydney rock or Pacific oysters, shucked and returned to half-shell.
  • Lemon wedges & micro-parsley leaves, to serve.

For the Vinegrette

  • 2 tbsp Dijon mustard
  • ¼ cup (60ml) chardonnay vinegar
  • ½ cup (125ml) verjuice
  • ¾ cup (180ml) extra virgin olive oil
  • 1 Lebanese cucumber, seeds removed, finely chopped
  • 1 (180g) baby fennel bulb, finely chopped
  • 1 tbsp each finely chopped chervil, flat-leaf parsley & dill


  1. For vinaigrette, place all ingredients in a blender, season to taste and blitz until combined and emulsified.
  2. Place rock salt or crushed ice on a large serving platter. Arrange the oysters in their shells on top and place the dressing and lemon wedges alongside. Scatter dressing with micro-parsley and serve.
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