Okra Salad

6 servings
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon finely chopped parsley
  • 1/2 small clove garlic, finely chopped
  • 1/4 cup extra-virgin olive oil
  • I tablespoon finely chopped onion
  • Dash Tabasco sauce
  • 2 tablespoons olive oil
  • 3/4 pound small okra pods, topped and tailed
  • 2 small heads Boston lettuce, separated into leaves
  • I red bell pepper, stemmed, seeded, white pith removed and cut into 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 1 1/2 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.

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