The Calypso Salad is a favorite at my house. My husband and I discovered it years ago at Calypso Grill, a restaurant in Grand Cayman. I adapted the below recipe, which is a 225 favorite I’ve featured before, from that experience. I thought it would be the perfect salad to pair with this month’s Chargrilled Oysters. It’s so simple, fresh and full of wonderful tastes and textures. Plus, the subtle flavor in this salad helps balance the richness of the garlic butter in the oysters.
Servings: 2
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1⁄3 cup fresh lime juice
2 tablespoon chopped shallots
¼ teaspoon kosher salt
¼ teaspoon fresh black pepper
½ cup olive oil
1 head butter lettuce
1 cup blanched asparagus
1 cup green olives, pitted
½ cup toasted chickpeas or garbanzo beans
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½ cup fresh shaved Parmesan cheese
- In a small mixing bowl, whisk together the lime juice, shallots, salt, pepper and olive oil. Set aside. This will be your dressing and can be saved in an airtight container in the fridge for later use.
- Wash, dry and tear the butter lettuce. Place it into a large salad bowl.
- Bring a large pot of water to a rolling boil. Trim the bottoms off of the asparagus and drop them into the boiling water. Blanch the asparagus for 30 seconds and drain them.
- Run the asparagus under cold water to stop them from cooking.Slice the asparagus into thirds.
- Add the asparagus into the lettuce along with the olives and toasted chickpeas.
- Drizzle the salad with some of the dressing just to coat. Toss and divide it between 2 serving plates. Top with the shaved Parmesan cheese, and serve.
This article was originally published in the February 2023 issue of 225 magazine.