Lunch: Roasted Oysters with Pickled Radishes, Carrots and Celery Root

Ingredients

1 1/2 tablespoons olive oil
1/4 cup minced leek (white part)
1 shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons (3/4 stick) unsalted butter, cubed
20 oysters on the half shell (detached from the bottom shells)

Instructions

Put the radishes, carrots and celery root in a medium bowl. In a small saucepan, combine the vinegar, water, the sugar and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the radishes, carrots and celery, and cover with a plate to keep them submerged. Let cool to room temperature.
Cover the bowl with plaster wrap and refrigerate for about an hour. Transfer the pickles and liquid to a container, cover and refrigerate.

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