Nobody wants to be slaving over a hot stove when they're having people over during summer. The easiest-ever summer lunch party you can have is one where you can just pull everything out of the fridge and serve. They might not be in fashion these days but I love a Kilpatrick oyster. This chilled version gives them a lighter twist. Add a dash of vodka to the mix and it's nearly a Bloody Mary.
Ingredients
½ cup chilled tomato juice
1 tbsp extra virgin olive oil
1 tbsp finely minced red onion
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp Tabasco, or to taste
salt and freshly ground black pepper, to season
12 oysters, shucked and chilled
50g very finely sliced lardo or pancetta, cut into thin strips
1 tbsp finely chopped curly parsley
Method
1. For the Kilpatrick dressing: combine the tomato juice, olive oil, onion, red wine vinegar, Worcestershire sauce and Tabasco, then stir to combine. Season with salt and pepper to taste.
2. Top each oyster with a few slivers of lardo or pancetta and dress with the Kilpatrick dressing.
3. Scatter with chopped parsley and serve.
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