Title: Okra Salad
Categories: Toohot06
Yield: 6 servings

2 tb Red wine vinegar
1/4 ts Salt
1/8 ts Freshly-ground black pepper
1/2 ts Finely-chopped parsley
1/2 sm Garlic clove; finely chopped
1/4 c Extra-virgin olive oil
1 tb Finely-chopped onion
1 ds Tabasco sauce
2 tb Olive oil
3/4 lb Small okra pods; topped and
-tailed
2 sm Boston lettuce heads;
-rinsed, separated
Into leaves
1 Red bell pepper; stemmed,
-seeded,
Pith removed; cut fine
-julienne

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. This recipe
yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6217 broadcast 03-23-1998) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-09-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.