Okra Vinaigrette Recipes

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.

Steps:

• Bring two quarts of heavily salted water to the boil. Blanch the okra for exactly five minutes. Drain and refresh under cold running water for five minutes. Drain. Toss okra, vinaigrette and basil. Allow to marinate for 30 minutes before serving. This salad may be made up to four hours ahead of time.

Steps:

• In a large skillet over medium heat in 1 inch of boiling water heat okra and 1/2 teaspoons salt.
• Cover and cook 5 minutes or until tender.
• In a large bowl with a fork mix together 1 1/4 teaspoons salt with the oil and remaining ingredients except pimento and lettuce.
• With a slotted spoon remove okra and add to oil mixture along with pimento.
• Stir and chill 4 hours up to overnight.
• In 6 bowls line each with 2 leaves of lettuce and arrange okra evenly.