Fresh Corn, Okra with Romaine Salad - hi judy

February 17, 2007

yummmm.....this looks good judy. i'm a huge okra fan.

i'll post my recipe for perfect fried okra.....i've

never found a better way to fry okra.

just to clarify....you put the whole lemon and orange

into the blender? how does that taste? i think it's

a wonderful idea....there are so many nutrients and

oils in the rind. i'll have to try this soon.

susie

--- wwjd <jtwigg wrote:

> 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.

>

______________________________\

____

Food fight? Enjoy some healthy debate

in the Answers Food & Drink Q & A.

http://answers./dir/?link=list & sid=396545367

February 17, 2007

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. 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. Thanks for your fried okra recipe. I've

never tried soaking and rinsing after chopping it before. I'll have to give it

a try. 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

-

artichoke72x

Saturday, February 17, 2007 2:21 PM

Re: Fresh Corn, Okra with Romaine Salad - hi

judy