Blanching the okra helps retain its crunch and color.
Many years ago, I declared that okra was the Rodney Dangerfield of vegetables.
It gets no respect.
Photo: Joy Howard
She wasn’t a complete convert, but she’d at least let it pass her lips.
In brief, I pride myself on being quite the okra booster.
Imagine my delight at discovering Brazil’s salada de quiabo.
It was a revelation, but shouldn’t have been a surprise.
After all, okra, if young and tender, can be eaten raw.
The okra was slightly crunchy and what slip there was became a part of the dressing.
It was cool, crisp and delightful.
Plunge okra into the boiling water and cook until tender-crisp, 2 to 3 minutes.
Transfer to a colander and rinse under cold running water; drain well and pat dry.
Arrange lettuce leaves on a serving platter; arrange the okra on top.
Whisk vinegar, onion, parsley and garlic in a small bowl.
Whisk in oil until well combined.
Season with pepper liquid (or hot sauce) to taste.
Pour the dressing over the okra and lettuce and serve immediately.
Tip
When shopping for okra, choose small pods that are firm and dry.
Avoid those that are mushy, slimy or have blemishes.
The skin coating should have a peach-fuzz appearance.
To trim them, top and tail them like you would green beans.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
