Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Red wine vinegar

  2. 1/4 teaspoon 1 1/3ml Salt

  3. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  4. 1/2 teaspoon 2 1/2ml Finely-chopped parsley

  5. 1/2 teaspoon 2 1/2ml Garlic clove - finely chopped (small)

  6. 1/4 cup 59ml Extra-virgin olive oil

  7. 1 tablespoon 15ml Finely-chopped onion

  8. 1 Tabasco sauce

  9. 2 tablespoons 30ml Olive oil

  10. 3/4 lb 340g / 11oz Small okra pods - topped and tailed

  11. 2 lbs 908g / 32oz Boston lettuce heads - rinsed, separated (small)

  12. Into leaves

  13. 1 Red bell pepper - stemmed, seeded,

  14. Pith removed, cut fine julienne

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. This recipe yields 6 servings.


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