Okra Salad

Photo: flickr user Laura Brunow Miner

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

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.

This recipe yields 6 servings.