CORN, CRANBERRY BEAN, AND FRIED-OKRA SALAD

CORN, CRANBERRY BEAN, AND FRIED-OKRA SALAD image

Yield 8 Servings

Number Of Ingredients 16

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Vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
Salad:
1 cup (8 ounces) fresh cranberry beans, shelled
2 ears of corn, shucked and halved
Coarse salt and freshly ground pepper
4 tablespoons high-heat oil, for frying
1/4 cup cornmeal
1/4 cup flour
4 ounces small okra, stems removed, halved lengthwise (quartered if large)
2 1/2 cups lamb's quarter (watercress or baby spinach)
2 cups baby spinach
1/2 cup fresh basil, leaves torn if large

Steps:

Vinaigrette: 1. Whisk together vinegar and mustard in a medium bowl. 2. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. 3. Season with salt and pepper. Salad: 1. Place beans in a medium saucepan; cover with water. Bring to a boil, reduce heat, and simmer until beans are tender, about 15 minutes. Season water generously with salt. Using a slotted spoon, transfer beans to vinaigrette. Toss to coat. Let cool. 2. Return water to a boil. Add corn, and cook until tender, 6 to 7 minutes. Drain corn. When cool enough to handle, remove kernels. Add to beans, and toss. 3. Heat 1/2 inch vegetable oil in a heavy-bottomed pan over medium heat. 4. Whisk together cornmeal and flour in a medium bowl. 5. Rinse okra in a colander under running water to dampen. Toss okra in cornmeal mixture to coat, 6. Add coated okra to skillet. (oil is hot enough if a pinch of cornmeal sizzles in pan) Fry okra until golden, about 2 1/2 minutes per side. Drain okra on a paper-towel-lined plate. Season with salt and pepper. 7. Arrange lamb's quarter, spinach, and basil on a platter. Distribute corn and cranberry beans on top. Top with fried okra.