| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot06 | 6 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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