Tomato and okra salad

Yield: 1 servings

Measure Ingredient
1 pounds Okra
3 larges Ripe tomatoes; peeled, seeded, and
\N \N ; coarsely chopped
1 small Head Boston lettuce
¼ cup Classic Vinaigrette
2 teaspoons Chile Oil; or to taste
3 tablespoons Red wine vinegar
1 tablespoon Balasmic vinegar
½ teaspoon Dijon-style mustard
1 pinch Sugar
\N \N Salt and freshly ground black pepper; to taste
9 \N Tablespooons extra-virgin olive oil
1 cup Peanut oil
6 \N Fresh bird chiles; or to taste



1. Wash and top and tail the okra, discarding any blemished or hard pods.

Cook the okra as for boiled okra. Drain it and allow it to cool. Prepare the tomatoes.

2. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes.

3. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil. Serves 4

Classic Vinaigrette:

1. Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk.

2. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed.

3. Serve at once in a sauceboat or drizzle over the salad and toss.

Makes about ¼ cup

Preserving Hot Chiles:

1. Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored oil.

2. Add a drop or two of the oil to your usual cooking oil for a special zap.

Makes about 1 cup

Converted by MC_Buster.

NOTES : From Chef and author Jessica B. Harris. This is an unusual use of the pod that is so popular on the African continent.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Similar recipes