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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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.
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