Okra Salad
By: Anonymous
Published: Friday, February 12, 2010 - 11:23pm

Ingredients




2 tablespoons Red wine vinegar
teaspoon Salt
teaspoon Freshly-ground black pepper
teaspoon Finely-chopped parsley
small Garlic clove finely chopped
cup Extra-virgin olive oil
1 tablespoon Finely-chopped onion
1 dsh Tabasco sauce
2 tablespoons Olive oil
pound 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

Preparation

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. 5 This recipe yields 6 servings.