The dressing also makes a tangy dipping sauce for steamed artichokes or asparagus

Ingredients Edit

Lemon dressing Edit

Directions Edit

  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 Edit

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