Okra Salad

Recipe Ingredients

2 tablespoons	30ml	Red wine vinegar
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Finely-chopped parsley
1/2 teaspoon	2.5ml	Garlic clove - finely chopped (small)
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Finely-chopped onion
1		Tabasco sauce
2 tablespoons	30ml	Olive oil
3/4 lb	340g / 11oz	Small okra pods - topped and tailed
2 lbs	908g / 32oz	Boston lettuce heads - rinsed, separated (small)
		Into leaves
1		Red bell pepper - stemmed, seeded,
		Pith removed, cut fine julienne

Recipe Instructions

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6217 broadcast 03-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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