Warm Okra, Tomato Salad

Adapted from washington post 6/29/22 - originally meant to have bacon, but I skipped that.  Photo 7/5/22

The mustard vinaigrette is peppery, but perfect to offset the okra and tomatoes.  

Okra is a relatively new vegetable for me.  I've learned a number of things - buy or pick it when it's nice and green, and use fairly quickly after picking them.  The larger ones tend to be more fibrous.  If one of them is fibrous when you cut into it, it will remain fibrous after cooking.  

To keep me interested in okra, I need to toss the fibrous ones.  Evidently lemon helps to reduce the slimy coating you can sometimes get - especially if the okra has been in the fridge for a number of days.  In this recipe, however, I didn't add the lemon mustard vinaigrette until after it was fully cooked. 

I didn't want to heat up my kitchen to roast one pound of veggies, so I used my air fryer instead. 

Time 30 minutes

Refrigerate for up to 2 days

INGREDIENTS: 

For the salad:

1 pound fresh okra, sliced lengthwise

3 Tbsp EVOO

1/2 tsp fine salt

1 Tbsp freshly cracked black pepper

2 cups (14-16 oz) grape tomatoes

1/2 cup (or less) crumbled goat cheese or feta

1/2 cup raw pecan halves

For the vinaigrette

1 shallot, finely grated or minced

Finely grated zest and juice of 1 lemon

1 Tbsp Dijon mustard

1/4 tsp fine salt

1 tsp freshly cracked black pepper

1/2 cup EVOO (I think I only used 1/4 cup by accident)

Warm bread for serving - optional

DIRECTIONS:

1) Roast the okra - position a rack in the middle of the oven, preheat at 425 degrees

2) In a large, ovenproof skillet or pan, toss the okra with the OO, salt and pepper and arrange in a single layer as best you can.  Transfer to the oven and roast for 15 minutes, (I started this on the stove, then tossed the okra into the air fryer at 400) or until the okra is just starting to turn brown in spots. 

3) Make the vinaigrette: while okra is roasting, in a small bowl, whisk together the shallot, lemon zest and juice, mustard, salt and pepper.  Slowly add the oil, whisking constantly until emulsified. 

4) Make the salad: remove the  okra from the oven or air fryer, add the vinaigrette to lightly coat.  The original recipe calls for adding the tomatoes, cheese and 5 ounces of thick bacon and returning to the oven to roast for another 5 minutes or until the tomatoes start to shrivel).  I added the tomatoes, cheese and pecans, tossed and served.  The cheese starts to melt deliciously just by being next to the warm okra.  

Serve with warm bread if desired.