Caribbean okra salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| ½ | pounds | Fresh, small tender okra, rinsed, patted dry, caps trimmed |
| Salt | ||
| Freshly ground pepper | ||
| ¼ | cup | Water |
| 1 | tablespoon | Strained fresh lime juice |
| 1 | small | Garlic clove, finely minced |
| pinch | Ground allspice | |
| ¼ | teaspoon | Bottled Caribbean or other hot pepper sauce to taste |
| 1 | tablespoon | Chopped cilantro |
Directions
This delicious light salad comes from "Faye Levy's International Vegetable Cookbook" (Warner Books).
1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2 minutes. Sprinkle with salt and pepper. Add water, cover and cook over low heat for about 7 minutes, or until just tender. (Add more water if needed.) Transfer to a serving plate.
2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro and dried tomato.