Okra Salad With Toasted Cumin Recipes

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OKRA SALAD



Okra Salad image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 12

2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon finely chopped parsley
1/2 small clove garlic, finely chopped
1/4 cup extra-virgin olive oil
I tablespoon finely chopped onion
Dash Tabasco sauce
2 tablespoons olive oil
3/4 pound small okra pods, topped and tailed
2 small heads Boston lettuce, separated into leaves
I red bell pepper, stemmed, seeded, white pith removed and cut into fine julienne

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.

SAUTEED OKRA WITH CUMIN



Sauteed Okra with Cumin image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) unsalted butter
1 1/2 pounds okra, stems trimmed, washed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons ground 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.

CHARRED OKRA SALAD WITH GARLICKY YOGURT



Charred Okra Salad With Garlicky Yogurt image

Broiling okra until golden crisps it nicely throughout and chars it at the edges. In this recipe, it's then spiced with cumin and turned into a salad filled with herbs, lettuces, tomatoes and other vegetables. Dressed with yogurt and topped with spicy cayenne onions, it makes a flavorful and unusual side dish or a light, vegetable-filled meal.

Provided by Melissa Clark

Categories     salads and dressings, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

2 limes, halved
1 medium red onion, thinly sliced (about 2 cups)
1 teaspoon honey
Salt and pepper
1/4 teaspoon ground cayenne, plus more to taste
1 1/4 pounds okra pods (about 7 cups), washed, stem ends trimmed, pods halved lengthwise
3 to 4 tablespoons extra-virgin olive oil, plus more as needed
1 1/4 teaspoons ground cumin, plus more to taste
1/4 cup whole-milk plain yogurt
1 garlic clove, finely grated or minced
2 cups baby lettuces, Little Gem or Boston lettuce, washed and torn into bite-size pieces
1 cup arugula or radicchio, washed and torn into bite-size pieces
1 cup coarsely chopped mixed herbs, such as cilantro, basil and dill
3/4 cup thinly sliced cucumber
3/4 cup halved cherry or grape tomatoes

Steps:

  • Squeeze the juice of half a lime into a bowl and add the red onion slices, then stir in honey, a large pinch each of salt and pepper, and cayenne. Let sit at room temperature while preparing the other ingredients (or for at least 30 minutes for the flavors to meld). Stir occasionally. Before serving, taste and add more salt or squeeze in more lime juice, if you like.
  • Heat the broiler and line a sheet pan with foil. Add okra to the pan, drizzle with enough oil to coat the pods and sprinkle with salt, tossing well. Arrange okra into one layer. Broil until tender and charred, 5 to 8 minutes. Sprinkle with cumin right out of the oven while still hot. Taste and add more salt or cumin, if you like. Let cool slightly.
  • While the okra broils, make the dressing: In a small bowl, combine yogurt, garlic and a squeeze or two of lime juice. Slowly whisk in 3 to 4 tablespoons of oil until the dressing has the texture of heavy cream. Season with salt and pepper to taste.
  • Assemble the salad: In a large bowl, combine lettuce, arugula, herbs, cucumber and tomato. Season to taste with a squeeze of lime juice, a little more olive oil to coat the vegetables, and salt and pepper, tossing well.
  • To serve, place salad on individual plates. Top with okra. Drizzle with yogurt dressing, and garnish with some of the cayenne onions. Serve immediately.

OKRA SALAD



Okra Salad image

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

3 slices bacon
1 (16 ounce) package frozen cut okra
1 onion, chopped
1 green bell pepper, seeded and diced
1 medium tomato, diced
⅓ cup white sugar
¼ cup corn oil
¼ cup white vinegar

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

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