Okrasalad Recipes

OKRA SALAD

Steps:

• Combine the first 5 ingredients, and stir well.
• Blanch okra in boiling water 3 minutes.
• Drain.
• Combine warm okra, onion, and garlic in a 12x8x2-inch dish.
• Pour vinaigrette over okra mixture; toss gently to coat.
• Marinate at least 2 hours; drain.
• Arrange on serving plate with tomato slices; if desired.

FRIED OKRA SALAD -- YUM!

Steps:

• 1. Fry okra and drain on paper towel. When cooled slightly, combine with next four ingredients.
• 2. Add dressing, salt and pepper. Toss gently to coat.
• 3. Best served right away.

FRIED OKRA SALAD

Steps:

• Fry okra according to package direction. Cool to room temperature.
• When okra is room temperature, gently stir in green onion, bell pepper, tomatoes and bacon.
• In separate bowl, mix together sugar, vegetable oil and vinegar until well blended.
• Pour dressing over okra mixture and gently toss to coat.
• Chill to allow flavors to blend.
• I don't salt my recipes, but feel free to add salt, if needed to taste.

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

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.

TOMATO AND OKRA SALAD

Steps:

• Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra (see recipe below). Drain it and allow it to cool. Prepare the tomatoes. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil.
• Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed. Serve at once in a sauceboat or drizzle over the salad and toss. Yield: about 3/4 cup
• Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. Add a drop or two of the oil to your usual cooking oil for a special zap. Yield: 1 cup
• Wash and top and tail the okra, discarding any blemished or hard pods. Heat the oil in a heavy saucepan and saute the onion until it is translucent. Add the okra and cook it for 3 minutes, stirring constantly. Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender. Add the lemon juice and serve hot.

FRIED OKRA SALAD

Steps:

• Fry bacon, drain.
• Cook okra until heated through in the same pan, drain.
• Put okra, crumbled bacon, chopped green onions, and diced tomato in a bowl.
• Mix dressing ingredients well and pour over okra mixture.
• Toss to coat and serve.

GRILLED OKRA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside.
• Cook the okra on the preheated grill until a few black areas have developed on its skin, about 5 minutes. Toss the okra with the tomato mixture, and serve.