| FRIED OKRA
SALAD
Yield: 4 servings
Just about everyone in Louisiana has a summer garden. And
no matter how small or large, it will usually harbor a few
bushes of okra. While some of it makes its way into gumbos,
there's always extra for pickling and for salads.
- 1/4 cup buttermilk
- 1 egg
- 4 teaspoons Rustic Rub (below)
- 16 okra pods, washed and cut in half lengthwise
- 1/4 cup flour
- 1/4 cup yellow cornmeal
- 1 cup solid vegetable shortening, for frying
- 4 cups assorted salad greens
- 1 recipe Green Onion Dressing(below)
Rustic Rub:
Yield: 2 cups
Green Onion Dressing:
Yield: about 1 1/4 cups
- 1 cup olive oil
- 1/4 cup chopped parsley
- 1/2 cup finely chopped green onions, green parts only
- 1 tablespoon chopped garlic
- 1 tablespoon fresh lemon juice
- 3 tablespoons distilled white vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 teaspoon sugar
Combine all of the ingredients in a bowl and whisk for 2
to 3 minutes to blend. Or put the ingredients in a jar fitted
with a lid and shake vigorously for 15 seconds. Refrigerate
for at least 1 hour before serving.
The dressing will keep for several days in the refrigerator.
Beat together the buttermilk and egg in a small bowl. Add
2 teaspoons of the rub and stir to blend. In another bowl,
combine the flour, cornmeal, and 1 teaspoon of the rub Dredge
the okra in the flour mixture and heat the shortening in a
skillet. When it is hot, place the okra, split side down,
in the oil amd fry, turning once, for about 2 minutes, or
until lightly golden. Drain on paper towels. sprinkle the
okra with the remaining 1 teaspoon of rub. Divide the greens
into 4 equal portions. Top each with okra and drizzle with
dressing. Serve immediately.
From LOUISIANA REAL & RUSTIC
by Emeril Lagasse
Copyright 1996 By Emeril Lagasse
Permission by William Morrow & Company, Inc.
New York
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