Fried okra salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | homemade mayonnaise |
| ½ | cup | finely-chopped green onions |
| 1 | juice of one lemon | |
| 1.00 | teaspoon | dijon mustard |
| 1.00 | tablespoon | minced garlic |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 16.00 | okra pods; washed, stemmed, and | |
| 1 | halved lengthwise | |
| 1.00 | cup | buttermilk |
| 1 | emeril's essence; see * note | |
| ½ | cup | cornmeal |
| ½ | cup | flour |
| 4.00 | cup | assorted baby greens |
| 4.00 | grilled green onions | |
| 2.00 | tablespoon | chopped chives |
| ½ | cup | grated parmigiano-reggiano cheese |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the fryer. In a mixing bowl, combine the mayonnaise, green onions, lemon juice, mustard and garlic together. Mix thoroughly.
Season with salt and pepper. Set aside in the refrigerator. Marinate the okra in the buttermilk, seasoned with Emeril's Essence. Marinate for 30 minutes in the refrigerator. Combine the cornmeal and flour together. Season with the Essence. Dredge the okra in the cornmeal-flour mixture, coating completely. Fry the okra, split-side down, for about 2 minutes, or until golden. Remove the okra from the fryer and drain on a paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the okra around the greens. Garnish with the grilled green onions, chives, and cheese.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2386 broadcast 10-11-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-11-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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