Jun 12, 2012
Oyster leaves!! such an anamoly. Grown originally off of the coast of scotland, we now get them in from right where I grew up! A northeast ohio farm called the Chefs Garden. These little leaves have a taste similar to oysters. At alinea, we dress these leaves with a mignonette sauce, which is composed of white wine vin and water, thickened with soy lecithin and xanthan gum, and then finished by emulsifying in some grapeseed oil. This creates a thick dressing that gets rubbed on both sides of the leaf, and then its seasoned liberally with Murray River sea salt, cracked black pepper and minced shallot. We serve it as part of the oyster block dish, and the leaf sits on oyster shells and is picked up out of the shell to be consumed.