Kombucha & Cucumber Mignonette Dressing
Martin Bosley
![](https://www.cuisine.co.nz/wp-content/uploads/2021/09/Cuisine-Magazine-Guest-Chef-Martin-Bosley-Mahurangi-Oysters-with-Kombucha-and-Cucumber-Mignonette-Dressing-754x1024.jpg)
tags:mignonette, cucumber, kombucha
Makes
enough for 2 dozen oystersPreparation
10 minsIngredients
60ml Daily Organics apple cider vinegar | |
60ml Daily Organics kombucha | |
1 tablespoon shallots, finely chopped | |
½ telegraph cucumber |
View the recipe collection here
Instructions
1. | Mix the vinegar, kombucha and shallots together. |
2. | Peel the cucumber and cut into long, thin strips using a Japanese mandoline slicer. Avoid the seeds. |
3. | Using a cookie cutter, cut small circles from the strips and add to the vinegar mix. |
4. | Alternatively, you could finely dice the peeled cucumber. |
5. | Season with black pepper. |
6. | Spoon over oysters and serve. |
Photography Amber-Jayne Bain
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