[Jamestown1630]

That looks like a great ‘starter recipe’ for those of us who haven’t worked with Okra - others have said that frying (perhaps grilling, too?) gets rid of the slime.

You’ve all convinced me to try some Okra.

-JT

[Liz]

Okay....maybe not for an office BBQ.
But a knockout presentation at a dinner party.

Signature salad of Ex/Chef David Walzog at SW Restaurant,
Wynn Resort, Las Vegas....an exquisite presentation.

INGREDIENTS Romaine Lettuce Mixed greens Butter lettuce Vegetables
(cut no bigger than .25”) Watermelon or red radish Red onion
uncooked green beans, Diced tomato Grilled asparagus Fava beans
Diced avocado

DIJON VINAEGRETTE 3/4 cup Dijon 2 Egg Yolks 1/5 c Champagne
Vinegar 2 Tbsp. Lemon Juice 2 Cups Canola Oil 1 Tbsp. Light Brown
Sugar K/Salt/Pepper

ASSEMBLY Use equal parts veg, crisp chp bacon. Dress w/ vinaigrette,
k/s/p. Top w/ mound of crisp shoestring potatoes.

GARNISH Fried shoestring potatoes, salted, and lightly drizzled with truffle oil.