Fried Okra Salad with Lemon Dressing

The dressing also makes a tangy dipping sauce for steamed artichokes or asparagus
 * Contributed by Catsrecipes Y-Group
 * Yield: Makes 6 servings and ¾ cup of dressing

Ingredients

 * 1½ cups self-rising yellow cornmeal
 * 1 teaspoon salt
 * 1 pound fresh okra
 * 1½ cups buttermilk
 * peanut oil
 * 1 head Bibb lettuce
 * 1 large tomato, chopped (about 1 cup)
 * 1 medium-size sweet onion, thinly sliced (about ¾ cup)
 * 1 medium-size green bell pepper, chopped
 * lemon dressing
 * 3 bacon slices, cooked and crumbled

Lemon dressing

 * ¼ cup fresh lemon juice
 * 3 tablespoons chopped fresh basil
 * 1 teaspoon salt
 * 1 teaspoon paprika
 * ½ teaspoon pepper
 * ¼ cup olive oil

Directions

 * 1) Combine cornmeal and salt.
 * 2) Dip okra in buttermilk; dredge in cornmeal mixture.
 * 3) Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°F.
 * 4) Fry okra, in batches, 2 minutes or until golden, turning once.
 * 5) Drain on a wire rack over paper towels.
 * 6) Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper.
 * 7) Add lemon dressing, tossing to coat.
 * 8) Top with fried okra, and sprinkle with crumbled bacon.
 * 9) Serve immediately.

Lemon dressing

 * 1) Combine first 5 ingredients in a bowl.
 * 2) Add oil, whisking until combined.