December 07, 2021
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Slippurrin: The restaurant reinventing Icelandic cuisine

Raw vegetables and oyster leaf emulsion
Serves 4

There’s nothing better than crunchy raw vegetables or a newly cleaned salad right after harvest. With a little bit of seasoning here and there, the right amount of acidity, salt and fat, you can create something extraordinary from just simple raw vegetables.

For the dehydrated lovage powder:
40g lovage

Dehydrate the lovage on a baking sheet in an oven on the lowest setting or in a dehydrator at 55C (130F) for about 10 hours or until completely dry. Blend in a blender until it’s a fine powder.

For the oyster leaf emulsion:
40g oyster leaves
200g parsley
300ml vegetable oil
1 clove garlic
1 shallot
4 egg yolks
40g Dijon mustard
10ml apple cider vinegar sea salt
lemon juice

Put the oyster leaves, parsley, vegetable oil, garlic and shallot in a blender and blend for about 8 minutes or until the oil reaches 75C (167F). Strain and let cool. Put the egg yolks, mustard and vinegar into the clean blender and blend. With the blender running, add the green oyster leaf oil and continue blending until the mixture is completely emulsified. Season to taste with salt and lemon juice.

For the raw vegetables:
4 carrots, cleaned
10 radishes, cleaned

Cut the vegetables into bite-size pieces.

To plate:
oyster leaves, for garnish

On the side of each plate smear the emulsion and dust over the dehydrated lovage powder. Place the raw vegetables on the other side of the plate and garnish with the extra oyster leaves.

(Credit: Gísli Matthías Auðunsson, Slippurrin)

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