Moroccan 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 WITH TOASTED CUMIN

Steps:

• Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper.
• Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside.
• To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs.

MOROCCAN OKRA SALAD

Steps:

• Moroccan Okra Salad.
• Toast cumin and coriander seeds in a cast-iron or other skillet over low heat until fragrant, about 10 minutes.
• Put in a spice mill with paprika and pepper flakes. Grind until fine. Set aside. Put oil in a wok or other large skillet over medium-high heat. Add okra and stir-fry a few minutes.
• Add garlic and reserved spices, toss a minute, add tomatoes and salt and pepper to taste.
• Bring to a boil, lower heat, and cook, covered, about 10 minutes.
• Remove cover and cook another 5 to 10 minutes or until okra is just tender and most of the juices have evaporated. Remove from heat, add lemon juice, and stir in cilantro.
• Cool to room temperature, check and adjust seasonings, and serve.

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.