INGREDIENTS
- ¾ cup (175 mL) fresh rhubarb, about 1½ stalks, trimmed, very finely diced
- ½ cup (125 mL) fresh Chinese chives, very finely chopped
- ½ cup (125 mL) seasoned rice wine vinegar
- 2 tsp (10 mL) freshly ground black pepper—fairly coarse
INSTRUCTIONS
- Wash and trim the rhubarb, discarding the leafy tops and tough bottoms. Dice very finely—to about the size of a whole peppercorn. Add to a non-reactive bowl, glass is best.
- Wash and trim the Chinese chives, discarding the tough bottoms, and set aside the blossom tops to use as a garnish, if desired. Finely chop chives to the same size as the rhubarb and add to the bowl. If Chinese chives are unavailable, use the North American variety.
- Add the vinegar and pepper, cover and refrigerate for at least a full 24 hours. This mignonette needs to macerate and mellow or it will be too harsh.
- To serve, simply dot on top of freshly shucked oysters on the half shell or leave it optional by setting it out in a little dish with a spoon.
(Sourced from LCBO)
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