Tomato & Okra Salad
1 pound of okra
3 large ripe tomatoes; peeled, coarsely chopped
1 small Head Boston lettuce
1/4 cup of classic Vinaigrette
2 teaspoons of Chile Oil; or to taste
CLASSIC VINAIGRETTE
3 tablespoons of red wine vinegar
1 tablespoon of balsamic vinegar
1/2 teaspoon of Dijon-style mustard
1 pinch of sugar
Salt and freshly ground pepper
9 tablespoons extra-virgin olive oil
Preserving Hot Chilies
1 cup Peanut oil
6 Fresh bird chiles; or to
1. Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra. Drain it and allow it to cool. Prepare the tomatoes.
2. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes.
3. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil. Serves 4
Classic Vinaigrette
1. Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk.
2. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed.
3. Serve at once in a sauceboat or drizzle over the salad and toss. Makes about 1/4 cup
Preserving Hot Chiles: 1. Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored oil. 2. Add a drop or two of the oil to your usual cooking oil for a special zap. Makes about 1 cup Converted by MC_Buster. NOTES : From Chef and author Jessica B. Harris. This is an unusual use of the pod that is so popular on the African continent. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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