Okra salad

Yield: 6 servings

Measure Ingredient
2 tablespoons Red wine vinegar
¼ teaspoon Salt
⅛ teaspoon Freshly-ground black pepper
½ teaspoon Finely-chopped parsley
½ small Garlic clove; finely chopped
¼ cup Extra-virgin olive oil
1 tablespoon Finely-chopped onion
1 dash Tabasco sauce
2 tablespoons Olive oil
¾ pounds Small okra pods; topped and tailed
2 smalls Boston lettuce heads; rinsed, separated
Into leaves
1 Red bell pepper; stemmed, seeded,
Pith removed; cut fine julienne

In a small bowl, whisk together the vinegar, salt, pepper, parsley, and garlic. Drizzle in the olive oil in a thin stream, whisking constantly, until it is completely emulsified. Stir in the onion and Tabasco. In a large saucepan, bring a generous amount of water to the boil. Plunge in the okra and cook for 3 minutes. Drain and pat dry with paper towels. In a large heavy skillet, heat the olive oil over medium-high heat. Toss in the okra and sear it, tossing frequently, for about 1½ minutes, or until golden. Set aside for 5 minutes to cool. Arrange the lettuce leaves in a large serving bowl and scatter the okra on top. Pour the dressing over, toss together and scatter the red pepper julienne on top. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6217 broadcast 03-23-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-09-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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