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)

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

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