Oysters with Noma Projects Condiments and Roasted Vegetable Salad

Chilled Oysters with Lemon and Noma Projects Condiments

Cold oysters need very little intervention. Serving the condiments separately lets their concentrated flavor accent the oysters without burying their natural liquor.

Ingredients

• 24 fresh live oysters from a reputable shellfish supplier
• 2 lemons, cut into wedges
• 2 tsp Noma Projects Pepper Tamari, for serving to taste
• 2 tsp Noma Projects Ocean à la Crème, for serving to taste
• as needed crushed ice, for serving

Instructions

1. Keep the oysters refrigerated at 40°F or below, cupped-side down in an open container covered with a damp towel. Do not submerge them in water or seal them airtight.
2. Shortly before serving, scrub the shells under cold running water. Discard cracked oysters and any open oysters that do not close when tapped.
3. Set a deep platter over crushed ice. Wearing a cut-resistant glove or using a thick folded towel, hold an oyster cupped-side down and insert an oyster knife into the hinge. Twist gently to pop the hinge, then slide the blade beneath the top shell to sever the muscle.
4. Remove the top shell, pick out any shell fragments, and slide the knife beneath the oyster to release the lower muscle, preserving the liquor. Nestle each oyster level on the ice.
5. Serve immediately with lemon and the two condiments alongside. Start with just a drop or two of condiment per oyster and adjust to taste.

Notes

• Check the condiment labels for allergens and storage instructions; their formulations determine whether this meal is gluten-free or dairy-free.
• Raw oysters carry a foodborne-illness risk. People who are pregnant, immunocompromised, or have liver disease should avoid them; lemon and condiments do not make raw shellfish safe.

Roasted Beets and Summer Vegetable Medley

Roasting the beets separately prevents them from staining every vegetable during cooking. A hot oven browns the other vegetables while keeping their centers distinct rather than soft and watery.

Ingredients

• 1 lb small red beets, scrubbed and trimmed
• 2 medium carrots, cut into 1/2-inch pieces
• 1/2 small cauliflower, cut into small florets
• 1 medium zucchini, cut into thick half-moons
• 1 small yellow onion, cut into narrow wedges with the root holding them together
• 3 tbsp extra-virgin olive oil, divided
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp red wine vinegar

Instructions

1. Heat the oven to 425°F. Put the beets in a small baking dish with 2 tablespoons water, cover tightly, and roast for 45–60 minutes, until a knife slides easily into the centers.
2. Toss the carrots, cauliflower, and onion with 2 tablespoons olive oil, the salt, and pepper. Spread on a large sheet pan without crowding.
3. Roast the vegetable tray for 15 minutes. Toss the zucchini with the remaining tablespoon of oil, add it to the tray, and turn the other vegetables. Roast for another 15–20 minutes, until browned at the edges and just tender.
4. Let the beets cool enough to handle, rub away the skins, and cut into wedges or thick half-moons. Toss with the vinegar and a pinch of salt.
5. Spread all the vegetables out to cool until barely warm or room temperature before assembling the salad. Keep the beets separate until the final toss.

Notes

• The vegetables can be roasted a day ahead and refrigerated. Let them lose their refrigerator chill before tossing with the greens.

Mixed Greens and Nasturtium Salad

Tender greens and peppery flowers lighten the roasted vegetables. A sharp vinaigrette balances the sweetness of the beets without competing with the oysters.

Ingredients

• 5 oz mixed tender lettuces and arugula, washed and thoroughly dried
• 1 batch roasted beets and summer vegetable medley, cooled
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp fresh lemon juice
• 1/4 tsp kosher salt, adjusted to taste
• to taste freshly ground black pepper
• 6–8 edible, unsprayed nasturtium flowers

Instructions

1. Whisk the olive oil, vinegar, lemon juice, salt, and pepper in a large salad bowl.
2. Add the cooled roasted vegetables except the beets and toss gently. Add the greens and fold until lightly coated.
3. Fold in the beets last, using only a few turns to limit staining. Taste a leaf and a vegetable together, adding salt or a little more vinegar if needed.
4. Transfer to a wide serving bowl and arrange the nasturtium flowers on top. Serve promptly.

Notes

• Use only flowers grown for eating and free of pesticides. If unavailable, omit them; the arugula supplies a similar peppery note.
• Do not add hot vegetables to the greens, which would wilt them.

Overall Timing / Workflow

Finish the roasting and cooling before opening the oysters so the shellfish stays cold and the salad stays crisp.

Instructions

1. 0:00 — Heat the oven and start the covered beets. Keep the oysters refrigerated.
2. 0:15 — Prepare and roast the carrots, cauliflower, and onion; add the zucchini after 15 minutes.
3. 0:45 — Check the vegetables, wash and dry the greens, and mix the dressing. Remove vegetables as they become tender.
4. 1:00 — Peel and cut the tender beets, season them, and allow the vegetables to cool. Prepare lemon wedges and the iced oyster platter.
5. 1:10 — Scrub and shuck the oysters, keeping opened oysters level over ice. Toss the salad just before bringing everything to the table.

Notes

• Larger beets may need additional roasting time; their tenderness, rather than the clock, determines when to proceed.

Plating

Separate platters preserve the contrast between icy oysters and the room-temperature vegetable salad.

Instructions

1. Arrange the oysters cupped-side down on crushed ice with lemon wedges around the edges. Keep the condiment bottles or small serving dishes beside the platter.
2. Serve the salad in a broad, shallow bowl with several beet pieces and browned vegetables visible beneath the nasturtiums.
3. Plan on six oysters per person with a generous helping of salad. Set out an empty shell bowl and plenty of napkins.

Leftover Path

Undressed vegetables keep well, while opened oysters and dressed greens are best treated as immediate-service foods.

Instructions

1. Refrigerate leftover roasted vegetables in a sealed container within 2 hours, or within 1 hour when the outdoor temperature exceeds 90°F. Use within 3–4 days in another salad or alongside eggs.
2. Store undressed greens separately. Eat any promptly refrigerated dressed salad within a day for the best texture.
3. Shuck only the oysters you intend to serve. Keep any remaining live oysters properly refrigerated and follow the supplier's storage guidance; discard dead or damaged oysters.
4. Do not save opened oysters from a platter that has warmed up or whose time and temperature are uncertain.