FRIED OKRA SALAD

FRIED OKRA SALAD image

Yield 4 people

Number Of Ingredients 32

Ingredients:
1/4 cup buttermilk
1 egg
4 teaspoons Rustic Rub (below)
16 okra pods, washed and cut in half lengthwise
1/4 cup flour
1/4 cup yellow cornmeal
1 cup solid vegetable shortening, for frying
4 cups assorted salad greens
1 recipe Green Onion Dressing(below)
Rustic Rub:
Yield: 2 cups
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried organo
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
Green Onion Dressing:
1 cup olive oil
1/4 cup chopped parsley
1/2 cup finely chopped green onions, green parts only
1 tablespoon chopped garlic
1 tablespoon fresh lemon juice
3 tablespoons distilled white vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 teaspoon sugar

Steps:

Combine all of the ingredients in a bowl and whisk for 2 to 3 minutes to blend. Or put the ingredients in a jar fitted with a lid and shake vigorously for 15 seconds. Refrigerate for at least 1 hour before serving. The dressing will keep for several days in the refrigerator. Beat together the buttermilk and egg in a small bowl. Add 2 teaspoons of the rub and stir to blend. In another bowl, combine the flour, cornmeal, and 1 teaspoon of the rub Dredge the okra in the flour mixture and heat the shortening in a skillet. When it is hot, place the okra, split side down, in the oil amd fry, turning once, for about 2 minutes, or until lightly golden. Drain on paper towels. sprinkle the okra with the remaining 1 teaspoon of rub. Divide the greens into 4 equal portions. Top each with okra and drizzle with dressing. Serve immediately. From LOUISIANA REAL & RUSTIC by Emeril Lagasse Copyright 1996 By Emeril Lagasse Permission by William Morrow & Company, Inc. New York