Chef Kelly English’s Oyster Salad: A Divine Match of Land and Sea
Justin Fox Burks
The genesis for the fried oyster salad at The Second Line came from the first menu of her sister restaurant: Oysters Three Ways at Restaurant Iris. The crispy mollusks were so popular, in fact, that many customers requested the dish one-way instead of three.
So when Chef Kelly English opened his New Orleans-style pub next door, the fried oyster salad, lightly tossed with blue cheese and buttermilk dressing and a handful of mixed greens, seemed like a perfect fit. Indeed. The salad’s texture and salty tang sing together in a sensual duet that makes me happy to be alive with every perfect bite.
The Second Line, 2144 Monroe Avenue (901-590-2829)