Fried okra salad

Discover the perfect blend of crunchy fried okra with fresh greens in this flavorful salad. A harmonious marriage of textures and tastes in every bite!

Ingredients:

• 1/4 cup buttermilk
• 2 teaspoons Essence or other Creole seasoning, divided, recipe follows
• 1 cup solid vegetable shortening or oil, for frying
• 1 egg
• 1 tablespoon hot sauce
• 4 cups frisee
• 16 okra pods, washed and cut into bite-sized rounds
• Salt
• 1/4 cup all-purpose flour
• Freshly ground black pepper
• 1 cup sliced smoked mozzarella
• 1/4 cup yellow cornmeal
• Warm Andouille Dressing, recipe follows
• 1 tablespoon dried oregano
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 110g finely chopped andouille sausage
• 1 tablespoon minced shallots
• 1 tablespoon minced garlic
• 3/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 4 turns freshly ground black pepper

Instructions:

1. Mix the buttermilk, egg, and hot sauce in a small bowl. Add the okra and ensure it is evenly coated. Allow it to marinate for 30 minutes.In a different bowl, blend together the flour, cornmeal, and 1 teaspoon of Essence.Coat the okra with the flour mixture and heat the shortening in a pan, or heat oil in a deep-fryer or Dutch oven to 180 °C if not using shortening. Once hot, carefully add the okra in the oil and fry for approximately 2 minutes, or until it turns light golden. Use paper towels to drain any excess oil. Sprinkle the remaining 1 teaspoon of Essence over the fried okra. Divide the frisee evenly among 4 salad plates, season with salt and pepper as preferred, add the fried okra, smoked mozzarella, and drizzle with dressing on top. Serve promptly.Thoroughly mix all the ingredients.Recipe excerpted from New New Orleans Cooking by Emeril Lagasse and Jessie TirschPublished by William Morrow in 1993.Heat a medium dry skillet over high heat. Sear the andouille for 1 1/2 minutes. Add the shallots and garlic and saute for 1 minute. Pour in the oil and vinegar, cook for 1 minute, then remove from the heat. Mix in the sugar, salt, and pepper. Serve immediately. Store any remaining dressing in the refrigerator.

Summary:

• Calories: 4733 kcal
• Fat: 436 g
• Protein: 71 g
• Carbs: 162 g
• Potassium: 3537 mg
• Magnesium: 363 mg