Friday, April 16, 2010

Suitable for a Picnic

Fried Okra Salad
I've seen this recipe in so many places; it would be very difficult to attribute this to any one source. I did what I usually do anyway; make my own version. The Horn Player's family has an annual Spring picnic and everyone brings a dish or two to be served under an ancient Oak tree that has arms wide enough to shade the whole yard and then some. So I wanted to bring a dish (something a bit out of the ordinary) that possibly no one had ever tried. As you've guessed I'm Southern to the core and what's more fitting for a Spring picnic than something with fried okra in it. Add a little bacon, well, you should try it.

Fried Okra Salad

24 ounce package breaded frozen okra
8 to 10 slices bacon
4 to 6 Roma tomatoes (according to size)
5 or 6 scallions (use green and white parts)
Juice of 1 lemon
2 tablespoons cider vinegar
2 tablespoons honey (or more to taste)

1/2 cup extra virgin olive oil

Fry okra until crisp and browned. Drain well on paper towels and set aside. Cook bacon, drain, crumble and set aside. Chop tomatoes and scallions. Into a large mixing bowl add the crumbled bacon, chopped tomatoes and chopped scallions. In a separate smaller bowl, mix together the lemon juice, vinegar and honey. Whisk in the olive oil until well blended and add to the bacon/veggie mix. Lastly add the fried okra and gently toss to mix well. Serve immediately.

Hint: This is not a dish that will sit for very long and serve well. If you're doing it in advance, keep everything separate and assemble just before serving.

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