Fourth of July Recipe: Okra Salad
Okra, Sweet Corn and Heirloom Tomato Salad
with Green Goddess Dressing
By Executive Chef Nicholas Walker
2 lb. Cherry Heirloom tomatoes
1 1/2 tsp. Kosher salt
1 cup ¼” Diced Cucumber (peeled)
2 Ears of Yellow Sweet Corn (kernels removed from cob)
1 cup Young arugula leaves
2 cup Okra (cut in ½)
1/2 cup Buttermilk
2 cup White cornmeal
1 cup Vegetable oil
2 tbsp. Vinaigrette
1/4 cup Green Goddess Dressing
Cut the tomatoes in half. Place them in a large salad bowl and season with 1/2 teaspoon of the salt. Add the cucumbers, corn and toss lightly. Add the arugula and set aside.
Prep the okra by tossing it in a small bowl with the buttermilk. Place the cornmeal in an 8 x 10-inch or 8 x 12-inch size baking dish and season with the remaining teaspoon of salt. Lift the okra out of the buttermilk and dredge into the cornmeal and then set aside on a sheet pan.
Place a large, heavy cast-iron pan over high heat and add the vegetable oil. Bring the oil up to 325°F. and carefully add the okra to the oil. Fry for about 5 minutes or until the okra are crisp and golden, turning them with tongs to ensure even goldenness. Remove them from the pan with a slotted spoon and rest on a slotted rack set over a cookie sheet.
Once the okra has cooled, add it to the salad bowl. Add the vinaigrette and toss gently.
Pour 1/4 cup of the green goddess dressing onto a plate. With the back of a spoon, smooth it out and arrange the salad on top of the dressing.