THE TSARINA'S OYSTER AND CAVIAR MARTINI
How the Rich Get Thin by Jana Klauer, M.D.
• 1/2 cup minced shallots
• 4 tablespoons chopped fresh dill
• 1/4 cup champagne vinegar
• juice of fresh lemon
• 2 tablespoons fresh, coarsely ground black pepper
• 36 oysters in shell
• Crushed ice
• 2 ounces (60 grams) Beluga caviar
1. In a small bowl, mix the shallots, dill, vinegar, lemon juice, and ground pepper.
2. Shuck the oysters and with sharp knife separate the muscles from the shell.
3. Fill a large, wide-mouthed martini glass with crushed ice, then arrange the oyster shells on top with oysters replaced in shell. Spoon the sauce over the oysters and top with a dollop of caviar.
Serving size: 3 oysters · calories: 25 · protein: 2 g · fat: 1.5 g · sodium: 85 g
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