Okra Salad

Name: Okra Salad
Ingredients: 2 tablespoons red wine vinegar; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; chopped parsley teaspoon Finely-; garlic clove small, finely chopped; 1 cup extra-virgin olive oil; 1 tablespoon finely chopped onion; 1 Tabasco Sauce; 2 tablespoons olive oil; okra pods pound Small, topped and tailed; 2 Boston lettuce smalls, heads rinsed, separated; leaves into; 1 red bell pepper stemmed, seeded

13 ingredients

4 steps

Ingredients

2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
chopped parsley teaspoon Finely-
garlic clove small, finely chopped
1 cup extra-virgin olive oil
1 tablespoon finely chopped onion
1 Tabasco Sauce
2 tablespoons olive oil
okra pods pound Small, topped and tailed
2 Boston lettuce smalls, heads rinsed, separated
leaves into
1 red bell pepper stemmed, seeded

Directions

1

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.
2

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.
3

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.
4

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.