Fried Okra Salad with Lemon Dressing

Fried Okra Salad With Lemon Dressing

1 1/2 cups self-rising yellow cornmeal 1 teaspoon salt 1 pound fresh okra 1 1/2 cups buttermilk Peanut oil 1 head Bibb lettuce 1 large tomato, chopped (about 1 cup) 1 medium-size sweet onion, thinly sliced (about 3/4 cup) 1 medium-size green bell pepper, chopped Lemon Dressing 3 bacon slices, cooked and crumbled

Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture.

Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375�. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels. Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.

Yield: Makes 6 servings

Lemon Dressing

This also makes a tangy dipping sauce for steamed artichokes or asparagus

1/4 cup fresh lemon juice 3 tablespoons chopped fresh basil 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon pepper 1/4 cup olive oil

Combine first 5 ingredients in a bowl. Add oil, whisking until combined.

Yield: Makes 3/4 cup

Contributed by:

 * Catsrecipes Y-Group