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    Free oysters recipes

      RECIPE TITLE "Oysters on the Half Shell with Caviar"
    Recipe from Tom Douglas' Seattle Kitchen , Copyright © 2001 by Tom Douglas.. All rights reserved.

    ... more great recipes by Tom Douglas on our GREAT CHEFS page!

    yields Makes 24 hors d'oeurvrestime --- difficultyeasy

      RECIPE INGREDIENTS

    Kosher salt

    24 oysters, well scrubbed

    2 to 3 ounces caviar

      RECIPE METHOD

    1. To make the vinaigrette, whisk together the lime juice, vinegar, lime zest, ginger, and honey in a small bowl. Whisk in the oils. Season to taste with salt and pepper. Set aside.

    2. Bring a pot of water to the boil and cook the asparagus until just tender, about 5 minutes. As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge into a bowl of ice water. When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette. Set aside.

    3. Toss the crabmeat with 3 tablespoons of the vinaigrette and set aside. In a large bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.

    On the Plate: Divide the dressed Bibb lettuce leaves among 4 large chilled plates. Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette. Arrange a bundle of dressed asparagus next to each avocado half. Divide the dressed crabmeat among the plates, draping it over the avocado and the asparagus. Garnish with the grapefruit segments and serve.

    A Step Ahead: The vinaigrette may be made a day ahead and the asparagus can be cooked (but not dressed) a few hours ahead. Both should be stored, covered, in the refrigerator.

    In the Glass: Try a Mimosa -- orange juice and Champagne.


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