Oyster Salad

The oysters can be vinegar-treated and shocked up to 4 hours ahead; store them separately in the refrigerator covered with a damp towel. The celery and cucumbers can be prepared up to 1 day ahead and stored in an airtight container. Assemble the salad no more than 2 hours before serving to prevent the mayonnaise from breaking down and the celery from wilting.

This salad is best consumed the day it is made. If necessary, store in an airtight container in the refrigerator for no more than 24 hours. Do not freeze. The oysters will continue to firm in the acidic environment, and texture quality will decline significantly after the first day.