Okra salad
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.