Fresh Oysters With Raspberry Vinegarette

5 from 1 vote

Fresh Oysters With Raspberry Vinegarette

As sweet and sour as oysters can be, pairing them with raspberry vinaigrette is such an amazing and fresh way to eat these little treats from the sea.
The somewhat bitter taste of the vinegar plays against the comforting sweetness of the flesh and will leave you and your guests wanting more as soon as you’re done!
On a warm spring day, these are perfect.
Servings 4 People
Prep Time 20 mins


  • 12 Oysters
  • 1 Shallot
  • 6 tbsp of Raspberry Vinegar
  • Freshly Ground Pepper
  • 12 Fresh Raspberries
  • Handful of Coarse Salt
  • 2 tbsp of Olive Oil
  • Handful of Fresh Dill


  • Open Oysters
  • Empty water (reserve in a bowl)
  • Place oysters into a dish from their shells
  • Keep cool in the fridge
  • Rinse, dry and crush the berries
  • Arrange a bed of salt on four plates
  • Place oysters in the bed, wedging them in so they don’t turn
  • Garnish with crushed barries
  • Finely chop shallot
  • Place in bowl and pour vinegar over
  • Season with cracked black pepper
  • Leave for 30 minutes to pickle
  • Pour shallot vinegar and olive oil over oysters in their salt bed
  • Add raspberries for extra garnish
  • Add fresh dill


Pro Tip: Try using smoked salt to add yet another tone to the party!
Check also How to make
Simple Baked Oysters With Tarragon
Poached Oysters With Endives And Lemon
Author: Piret Ilver
Course: Appetizer
Cuisine: French
Keyword: oyster, oysters, Raspberry, Vinegarette

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  1. 5 stars
    I am going to bookmark this recipe and keep checking for new content. Have a great day!!

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