Fried Okra Salad

  1. Preheat the deep-fat fryer.
  2. In a mixing bowl, combine the mayonnaise, green onions, lemon juice, mustard and garlic together.
  3. Mix thoroughly.
  4. Season with salt and pepper.
  5. Marinate the okra in the buttermilk, seasoned with Essence.
  6. Set aside in the refrigerator.
  7. Marinate for 30 minutes.
  8. Combine the cornmeal and flour together.
  9. Season with Essence.
  10. Dredge the okra in the cornmeal-flour mixture, coating completely.
  11. Fry the okra, split-side down, for about 2 minutes, or until golden.
  12. Remove the okra from the fryer and drain on a paper-lined plate.
  13. Season with Essence.
  14. Toss the greens with the dressing.
  15. Season with salt and pepper.
  16. Mound the greens in the center of the plate.
  17. Arrange the okra around the greens.
  18. Garnish with the grilled green onions, chives, and cheese.
  19. Combine all ingredients thoroughly and store in an airtight jar or container.
  20. Yield: about 2/3 cup
  21. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
  22. Published by William and Morrow, 1993.

mayonnaise, green onions, lemon, mustard, garlic, salt, okra pods, buttermilk, cornmeal, flour, baby greens, green onions, chives, cheese, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fried-okra-salad-recipe.html (may not work)

Another recipe

Switch theme