OKRA SALAD
Steps:
- 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.
OKRA SALAD
This is a fried okra salad with bacon, onion, and tomato in a tangy vinegar dressing.
Provided by LUNANA
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.
- In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 19.6 g, Cholesterol 9.5 mg, Fat 15.8 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 121.2 mg, Sugar 15.1 g
SAUTEED OKRA WITH CUMIN
Steps:
- Melt butter over high heat in a medium saute pan. Saute okra with all seasoning 2 to 3 minutes. Reduce heat to moderate and cook, stirring occasionally, an additional 5 minutes. Serve hot.
CUMIN-SPICED OKRA AND TOMATOES
Okra and tomatoes are a classic combo. This is a delicious, spicy variation that's really easy to make. I made this often in college and turned my okra-skeptical roommate into a fan. I like this served over brown rice, but it's also great thinned out into a stew.
Provided by sprout 13
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a dutch oven over medium heat.
- Saute onion for a few minutes until it begins to soften.
- Add garlic, jalapeno, and cumin and cook 1-2 minutes longer. Don't brown the garlic or it will get bitter.
- Add okra, tomatoes, and tomato juice. Salt and pepper to taste.
- You can add water to make a soupier dish, or leave it fairly dry. I add 1/4-1/2 cup.
- Cover and cook 5-10 minutes. Okra should soften and the juices will become quite thick.
Nutrition Facts : Calories 95.4, Fat 3.9, SaturatedFat 0.5, Sodium 16, Carbohydrate 14.5, Fiber 5.3, Sugar 4.9, Protein 3.6
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- Preheat grill to high (450°F to 500°F). Grill jalapeños on oiled grates, uncovered, turning often, until skins are charred, about 8 minutes. Place chiles in a small ziplock plastic bag and seal, or place in a small bowl and cover with plastic wrap. Let stand until cool enough to handle. Peel and discard blistered skins; remove stems and seeds. Process jalapeños, cilantro, lime juice, peanut oil, basil, and sugar in a blender until smooth, about 45 seconds. Season with salt. Set aside.
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