Grilled Okra Salad Food

GRILLED OKRA WITH CAJUN RéMOULADE

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

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.

GRILLED OKRA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

GRILLED OKRA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside.
• Cook the okra on the preheated grill until a few black areas have developed on its skin, about 5 minutes. Toss the okra with the tomato mixture, and serve.

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.

PENNE WITH GRILLED OKRA AND GREEN BEANS

Steps:

• Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes.
• Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture.

GRILLED SAUSAGE OKRA AND TOMATO SALAD

Steps:

• Heat grill to medium heat.
• Brush sausage with olive oil and season with salt and pepper; grill, covered, turning occasionally, until browned and heated through, about 12 to 14 minutes.
• Let cool 10 minutes, then slice, on the diagonal, into 1/2 inch pieces.
• Meanwhile, in a 2 quart saucepan, heat salted water to a boil over high heat; add okra and cook until crisp tender, about 2 to 3 minutes; drain and rinse with cold water.
• In a medium bowl, toss together okra, tomatoes, and 1/2 cup of the dressing; grill vegetables, covered, about 5 minutes, brush with additional dressing, and grill until tender, about 5 to 10 minutes more; let cool 10 minutes.
• Cook bacon in a skillet, over medium heat, until crisp, about 8 to 10 minutes; drain on paper toweling.
• Arrange lettuce greens on individual serving plates, top with sausage, then grilled vegetables; drizzle with remaining dressing.
• Garnish with bacon, basil, green onions, and freshly ground black pepper.