Okra Salad

• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• chopped parsley teaspoon Finely-
• garlic clove small, finely chopped
• 1 cup extra-virgin olive oil
• 1 tablespoon finely chopped onion
• 1 Tabasco Sauce
• 2 tablespoons olive oil
• okra pods pound Small, topped and tailed
• 2 Boston lettuce smalls, heads rinsed, separated
• leaves into
• 1 red bell pepper stemmed, seeded

1. 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.
2. 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.
3. 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.
4. 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.

red wine vinegar, salt, freshly ground black pepper, parsley, garlic, extravirgin olive oil, onion, tabasco sauce, olive oil, okra pods, boston lettuce smalls, red bell pepper

Taken from www.yummly.com/recipe/Okra-Salad-1665107 (may not work)