Oysters with Cranberry Mignonette and Fennel Slaw Recipe | Appetizers | Hannaford

Name: Oysters with Cranberry Mignonette and Fennel Slaw Recipe | Appetizers | Hannaford
Ingredients: Ingredients This recipe comes from Boston-area chef Justin Shoults of Oak + Rowan. You can make the cranberry mignonette and fennel slaw up to 1 day ahead; keep separated until ready to use.1 1/2 cups cranberry juice1 Tbsp. whole black peppercorns2 shallots, minced2 Tbsp. red wine vinegar1 Tbsp. orange zest1 fennel bulb, halved, cored, and sliced very thin2 celery stalks, sliced very thin2 to 3 dozen oysters + Add to Shopping List; Ingredients This recipe comes from Boston-area chef Justin Shoults of Oak + Rowan. You can make the cranberry mignonette and fennel slaw up to 1 day ahead; keep separated until ready to use.1 1/2 cups cranberry juice1 Tbsp. whole black peppercorns2 shallots, minced2 Tbsp. red wine vinegar1 Tbsp. orange zest1 fennel bulb, halved, cored, and sliced very thin2 celery stalks, sliced very thin2 to 3 dozen oysters + Add to Shopping List

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Oysters with Cranberry Mignonette and Fennel Slaw Recipe | Appetizers | Hannaford

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Ingredients This recipe comes from Boston-area chef Justin Shoults of Oak + Rowan. You can make the cranberry mignonette and fennel slaw up to 1 day ahead; keep separated until ready to use.1 1/2 cups cranberry juice1 Tbsp. whole black peppercorns2 shallots, minced2 Tbsp. red wine vinegar1 Tbsp. orange zest1 fennel bulb, halved, cored, and sliced very thin2 celery stalks, sliced very thin2 to 3 dozen oysters + Add to Shopping ListIngredients This recipe comes from Boston-area chef Justin Shoults of Oak + Rowan. You can make the cranberry mignonette and fennel slaw up to 1 day ahead; keep separated until ready to use.1 1/2 cups cranberry juice1 Tbsp. whole black peppercorns2 shallots, minced2 Tbsp. red wine vinegar1 Tbsp. orange zest1 fennel bulb, halved, cored, and sliced very thin2 celery stalks, sliced very thin2 to 3 dozen oysters + Add to Shopping List

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