12 fresh raw Florida farm-raised oysters, shucked
¼ cup Florida cucumber, seeds removed and minced fine
¼ cup Florida radish (or red bell pepper), trimmed and minced fine
2 tablespoons shallot, minced fine
1 tablespoon fresh herbs (rosemary, thyme, oregano), chopped fine, plus extra (for garnish)
½ cup unseasoned rice vinegar
1 lemon (½ zested, ½ juiced), plus more, sliced or zested (for garnish)
Sea salt and fresh ground pepper, to taste
Ice cream salt, for presentation only
In a small mixing bowl, combine the minced cucumber, minced radish, minced shallot, finely chopped herbs, rice vinegar, lemon zest and lemon juice. Stir ingredients to combine thoroughly. Taste the mignonette and adjust seasoning with sea salt and fresh ground pepper, to taste. Refrigerate the mignonette for 1 hour. To serve, arrange the shucked Florida oysters on a platter over a bed of ice cream salt. Add the chilled mignonette to a small serving bowl and arrange in the middle of the oysters. Garnish with fresh herbs and lemon zest, if desired. Serve cold.
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