Brandys Okra Salad Food

OKRA SALAD

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.

OKRA SALAD

Steps:

• Combine the first 5 ingredients, and stir well.
• Blanch okra in boiling water 3 minutes.
• Drain.
• Combine warm okra, onion, and garlic in a 12x8x2-inch dish.
• Pour vinaigrette over okra mixture; toss gently to coat.
• Marinate at least 2 hours; drain.
• Arrange on serving plate with tomato slices; if desired.

CRISPY OKRA SALAD

Steps:

• In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.
• In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.
• In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.

BRANDY'S OKRA SALAD

Steps:

• Cook bacon in oven until crisp but not hard. Place on cutting board and chop. Set aside.
• Fry okra and lay out on paper towel lined cookie sheet. Cool slightly.
• In a large bowl layer everything as follows: okra/onion/bacon/tomatoes/and a little salt. Do this until all the items are used and you are ready to serve. You can use a little of the bacon grease on top if you choose, but not much.

FRIED OKRA SALAD

Steps:

• Combine corn meal and salt. Dip okra in buttermilk and dredge in cornmeal. Heat 2 inches of oil in a Dutch oven heated to 375 degrees. Fry okra in batches until golden brown. Drain on paper towels. Arrange lettuce leaves, tomato slices, onion,and bell pepper on a plater. Add lemon dressing, stirring to coat. Top with bacon and okra.

FRIED OKRA SALAD

Steps:

• Fry bacon, drain.
• Cook okra until heated through in the same pan, drain.
• Put okra, crumbled bacon, chopped green onions, and diced tomato in a bowl.
• Mix dressing ingredients well and pour over okra mixture.
• Toss to coat and serve.

OKRA SALAD

Steps:

• Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.
• In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.