Fried Okra Salad with Heirloom Tomatoes, Arugula, and Green Goddess Dressing - Featured Recipe -
Featured Recipes

Fried Okra Salad with Heirloom Tomatoes, Arugula, and Green Goddess Dressing

photo by jspatchwork
Folks who generally don’t like okra (yet another under-appreciated vegetable) actually love fried okra. I often think about texture and the role it plays in salads. In this case, the crunch of the fried okra replaces that of the crouton. You really want to hunt for smaller okra pods, which will be less wooden than some of the bigger ones. Look for pods that are bright in color, firm, and blemish free.
Categories: American, Salads, Southern, Vegetables
photo by jspatchwork
Step 1
2 lb • Heirloom tomatoes
1 1/2 tsp • Kosher salt
1 cup • Sliced cucumber • peeled
1 cup • Young arugula leaves
1/2 cup • Parmigiano Reggiano • shaved
2 cup • Okra • cut into 1-in long pieces
1/2 cup • Buttermilk
2 cup • White cornmeal
1 cup • Vegetable oil
2 tbsp • Vinaigrette
1/4 cup • Green Goddess Dressing • (see step 2)
Core the tomatoes and dice to about 1 inch. Place them in a large salad bowl and season with 1/2 teaspoon of the salt. Add the cucumbers and toss lightly. Add the arugula and Parmigiano Reggiano and set aside.

Prep the okra by tossing it in a small bowl with the buttermilk. Place the cornmeal in an 8 x 10-inch or 8 x 12-inch size baking dish and season with the remaining teaspoon of salt. Lift the okra out of the buttermilk and dredge into the cornmeal and then set aside on a sheet pan.

Place a large, heavy cast-iron pan over high heat and add the vegetable oil. Bring the oil up to 325°F. and carefully add the okra to the oil. Fry for about 5 minutes or until the okra are crisp and golden, turning them with tongs to ensure even goldenness. Remove them from the pan with a slotted spoon and rest on a slotted rack set over a cookie sheet.

Once the okra has cooled, add it to the salad bowl. Add the vinaigrette and toss gently.

Pour 1/4 cup of the green goddess dressing onto a large platter. With the back of a spoon, smooth it out and arrange the salad on top of the dressing.
Step 2
1 tsp • Regular (not salt-packed or marinated) anchovies • rinsed and chopped
1/4 cup • Flat-leaf parsley • chopped
1 tbsp • Fresh chives
1 tsp • Tarragon
1 tsp • Fresh thyme • chopped
1/2 cup • Mayonnaise
1/4 cup • Crème fraiche (or whole-milk yogurt)
1 tbsp • Champagne vinegar
1 tsp • Freshly squeezed lemon juice
1/4 tsp • Kosher salt
Freshly ground pepper to taste
Place the anchovies, parsley, chives, tarragon, thyme, mayonnaise, crème fraiche, champagne vinegar, lemon juice, salt, and pepper in a food processor. Process for about 10 seconds until smooth and green. Thin with a little water if necessary.


swarnendu1234 • 07/13/2013
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