Restaurants›The Bottle›Fried Okra Salad Recipe

Fried Okra Salad Recipe

Inspired by The Bottle
Time30m
Serves4

Cornmeal Crusted Okra, Heirloom Tomatoes, Arugula and Baby Lettuces, Balsamic Reduction

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation Steps

1

Prepare the Balsamic Reduction

In a small saucepan, combine the balsamic vinegar and bring to a simmer over medium heat. Reduce by half until it thickens, about 10-15 minutes. Remove from heat and let cool.

2

Prepare the Okra

Wash the okra and slice them into 1/2 inch pieces. In a bowl, mix the cornmeal with salt and pepper. Dredge the okra pieces in the cornmeal mixture, ensuring they are well coated.

3

Fry the Okra

In a large skillet, heat olive oil over medium-high heat. Once hot, add the coated okra in batches and fry until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

4

Prepare the Salad

In a large salad bowl, combine arugula and baby lettuces. Dice the heirloom tomatoes and add them to the greens.

5

Assemble the Salad

Top the salad with the fried okra and drizzle the balsamic reduction over it. Toss gently to combine.