Oyster-and-Celery Salad

Ingredients

• 12 oysters Oysters
• 2 tablespoons Olive oil (Quantity estimated (not specified in original recipe))
• 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/3 cup Celery, finely chopped
• 2 tablespoons Pickled nasturtium seeds or capers
• 1/4 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 4 leaves Lettuce leaves
• 1/4 cup Small pickles, thinly sliced (Quantity estimated (not specified in original recipe))

Instructions

1. 1Parboil the oysters in their own liquor until they just reach a boil. Drain the oysters and, if large, halve each.
2. 2In a bowl, toss the oysters with olive oil to coat. Add lemon juice, salt, and pepper. Set aside to chill thoroughly in the refrigerator for at least 30 minutes.
3. 3When ready to serve, drain the oysters again. Add the chopped celery and pickled nasturtium seeds or capers. Mix with mayonnaise.
4. 4Serve the oyster mixture on a bed of lettuce leaves. Garnish with thinly sliced pickles, arranged to resemble a fan.