Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Homemade mayonnaise

  2. 1/2 cup 31g / 1.1oz Finely-chopped green onions Juice of one lemon

  3. 1 teaspoon 5ml Dijon mustard

  4. 1 tablespoon 15ml Minced garlic Salt - to taste Freshly-ground black pepper - to taste

  5. 16 Okra pods - washed, stemmed, and Halved lengthwise

  6. 1 cup 237ml Buttermilk Emeril's Essence - seeNote

  7. 1/2 cup 31g / 1.1oz Cornmeal

  8. 1/2 cup 31g / 1.1oz Flour

  9. 4 cups 948ml Assorted baby greens

  10. 4 Grilled green onions

  11. 2 tablespoons 30ml Chopped chives

  12. 1/2 cup 73g / 2.6oz Grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, combine the mayonnaise, green onions, lemon juice, mustard and garlic together. Mix thoroughly. Season with salt and pepper. Set aside in the refrigerator. Marinate the okra in the buttermilk, seasoned with Emeril's Essence. Marinate for 30 minutes in the refrigerator. Combine the cornmeal and flour together. Season with the Essence. Dredge the okra in the cornmeal-flour mixture, coating completely. Fry the okra, split-side down, for about 2 minutes, or until golden. Remove the okra from the fryer and drain on a paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the okra around the greens. Garnish with the grilled green onions, chives, and cheese. This recipe yields 4 servings.


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