Fresh Corn, Okra with Romaine Salad

[Guest guest]

Fresh Corn, Okra with Romaine Salad

2 cups absolutely fresh corn kernels (from about 3 ears)

4 cups Romaine Lettuce, Chopped

1 1/2 teaspoons coarsely chopped fresh oregano leaves

About 1/2 cup Whole Citrus Vinaigrette, recipe follows

Salt and freshly ground black pepper

1 c. fresh grated Parmesan

1 - 2 c. Breaded fried Okra, cooked and cooled

 

 

Combine the corn kernels, romaine and oregano in a bowl. Add the Whole

Citrus Vinaigrette, toss, and season with salt and pepper. Add the Parmesan

Cheese and Fried Okra. Toss lightly. Sprinkle with Sunflower seeds if

desired

 

Whole Citrus Vinaigrette:

2 lemons, cut into wedges, seeded

1/2 navel orange or 1 small seedless orange, cubed

1 shallot, quartered

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups pure olive oil

 

In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes,

and then add the shallot. Pulse and then blend until as smooth as possible.

Strain through a sieve, using a spoon to push through. Discard the pulp.

Season the strained juice with salt and pepper. Whisk the strained juice

while adding olive oil in a thin, steady stream. The vinaigrette will be

thick like a mayonnaise.

Taste for seasoning. Cover and refrigerate for up to 3 days. If the

vinaigrette separates, return it to the blender and blend until smooth

again.

[Guest guest]

Someone asked me if you put the the orange and lemon in skin and all.

 

Yes you put it in skins and all. Take out the seed though. I have a Vita Mix and

it really pulverizes this, but if you have a blender, that should work also.

Another alternative, that I have done, instead of using a fresh orange and

lemon, is 2 T. of frozen orange Juice Concentrate and 4 T. Water in place of the

Orange( if using an orange I like the thick skinned California navels as their

skin is much more tender) and 1/2 cup of jarred lemon Juice. I've also sprinkled

1 1/2 t. garlic salt in place of the scallions/green onion and salt . This

recipe is very versatile.

 

Also if you don't have fresh corn on the cob, you can thaw out some frozen white

corn kernels in the microwave, for just a short period of time. Just enough to

bring them to room temp, but not heat/cook the kernels. This fresh corn adds a

really nice sweetness to this recipe.

 

**If you don't think you'll eat all of this salad at one time, I just let

everyone mix their things separately, so it doesn't get soggy. Use dried

oregano, in place of fresh or leave it out, if you like.

 

I think you'll love this recipe. If you can't find fresh okra, you can always

fry up a bag of that frozen breaded fried okra.

 

Tonight when we made this, I thought I had a bag in the freezer, but didn't, so

we ate it without any okra this time and it was delicious. We added some diced

tomatoes, broccoli, green peppers and carrots to ours this time.

 

Enjoy,

Judy

 

 

-

wwjd

Undisclosed-Recipient:;

Saturday, February 17, 2007 9:28 AM

Fresh Corn, Okra with Romaine Salad

 

 

Fresh Corn, Okra with Romaine Salad

2 cups absolutely fresh corn kernels (from about 3 ears)

4 cups Romaine Lettuce, Chopped

1 1/2 teaspoons coarsely chopped fresh oregano leaves

About 1/2 cup Whole Citrus Vinaigrette, recipe follows

Salt and freshly ground black pepper

1 c. fresh grated Parmesan

1 - 2 c. Breaded fried Okra, cooked and cooled

 

Combine the corn kernels, romaine and oregano in a bowl. Add the Whole

Citrus Vinaigrette, toss, and season with salt and pepper. Add the Parmesan

Cheese and Fried Okra. Toss lightly. Sprinkle with Sunflower seeds if

desired

 

Whole Citrus Vinaigrette:

2 lemons, cut into wedges, seeded

1/2 navel orange or 1 small seedless orange, cubed

1 shallot, quartered

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups pure olive oil

 

In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes,

and then add the shallot. Pulse and then blend until as smooth as possible.

Strain through a sieve, using a spoon to push through. Discard the pulp.

Season the strained juice with salt and pepper. Whisk the strained juice

while adding olive oil in a thin, steady stream. The vinaigrette will be

thick like a mayonnaise.

Taste for seasoning. Cover and refrigerate for up to 3 days. If the

vinaigrette separates, return it to the blender and blend until smooth

again.