Chilled Fresh Oysters with Cucumber and Kale Granita
Oysters on the half shell are always ideal for holiday celebrations. Our recipe adds a dimension of green with refreshing cucumber matchsticks and a crown of kale-and-horseradish granita. The elegant presentation and sophisticated flavors are sure to delight your guests.
Ingredients
- 1 pkg. (5 oz.) DOLE® Organic Super Spinach
- 2 cups diced cucumber
- 3 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- 1 tablespoon agave nectar
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1 small cucumber, julienned
- 1 tablespoon rice vinegar
- 2 dozen oysters, on the half shell
Directions
-
Place DOLE® Organic Super Spinach, diced cucumber, horseradish, lemon juice, agave, lemon peel and salt in food processor. Cover; blend until smooth.
- Spread mixture into a shallow dish and freeze for 1 hour, scraping every 20 minutes with the tines of a fork, mixing the edges toward the center.
- Season julienned cucumber with rice vinegar and set aside.
- Arrange oysters on platter. Place two or three pieces cucumber into each oyster shell and top with chards of kale granita. Serve immediately.
Tips & tricks
If the granita freezes too quickly to shave it, simply pulse it in a blender or processor.