This vinaigrette is my absolute favorite for oysters, but it goes with other types of shells, salad, and fish as well. If you're going to serve it to guests, feel free to make it the day before, because it keeps well in the fridge, just take it out a little before serving, so it's not completely ice cold.
1 shallot, finely chopped
1 teaspoon fresh ginger, finely chopped
1 teaspoon fresh, red chili, finely chopped
1 tablespoon parsley leaves, finely chopped
1 dl cherry vinegar or other berry vinegar, e.g. raspberries
4 tbsp soy sauce
1 lime, the juice
1 tsp brown sugar
2 tbsp extra virgin olive oil
Stir everything together and leave cold and covered for 1 hour before serving. You don't need much of the vinaigrette over the food, because it's quite flavorful.
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