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1
Wash and top and tail the okra, discarding any blemished or hard pods.
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2
Cook the okra as for boiled okra (see recipe below).
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3
Drain it and allow it to cool.
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4
Prepare the tomatoes.
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5
Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter.
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6
Mound the okra on top of the lettuce and top with the chopped tomatoes.
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7
When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil.
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8
Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk.
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9
Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed.
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10
Serve at once in a sauceboat or drizzle over the salad and toss.
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11
BOILED OKRA: 1 1/2 pounds fresh okra pods 1 tablespoon vegetable oil 1 medium onion, minced 2 1/2 cups beef stock 1 teaspoon freshly squeezed lemon juice
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12
Wash and top and tail the okra, discarding any blemished or hard pods.
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13
Heat the oil in a heavy saucepan and saute the onion until it is translucent.
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14
Add the okra and cook it for 3 minutes, stirring constantly.
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15
Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender.
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16
Add the lemon juice and serve hot.
