Yield: 6 servings
|2 tablespoons||Red wine vinegar|
|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|
|\N \N||Into leaves|
|1 \N||Red bell pepper; stemmed, seeded,|
|\N \N||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@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.