This recipe was demonstrated at the Peachtree Road Farmers Market by Peter Dale of The National in Athens.
Olive oil 3 cups fresh okra, tops cut off, sliced in half vertically 1 cup fresh corn kernels 1 cup chopped tomato, seeds removed Yogurt Sauce (see recipe) Harissa Vinaigrette (see recipe) Optional garnishes: pecans, sliced red onion, cilantro, parsley Yogurt Sauce: 1/2 cup plain whole milk yogurt Juice of 1/2 lemon Kosher salt and ground black pepper Harissa Vinaigrette: 4 tablespoons harissa (homemade or store bought) (see recipe) 2 tablespoons olive oil 2 tablespoons white wine vinegar To make your own Harissa: 1/4 pound dried hot red chili peppers (stems and seeds removed) (we prefer Mexican ancho chilies) 8 cloves garlic, peeled 2 teaspoons ground caraway 2 teaspoons ground coriander 1 teaspoons salt Olive oil
Heat a sauté pan over medium-high heat. Add olive oil and heat until oil is almost smoking. Add okra and allow to cook for a few moments without stirring. Toss the okra in the pan a few times. When the okra begins to brown, add the corn. Cook just a few moments to warm the corn. Place in a bowl, add tomato and toss. Season with salt.
To serve, place okra mixture on a platter. Liberally cover with yogurt sauce and harissa vinaigrette. Serve immediately.
In a small bowl, mix yogurt with lemon juice. Season to taste. Set aside.
Make the harissa vinaigrette by whisking together the harissa, olive oil and vinegar. Set aside.
To make your own Harissa:
In the jar of a blender, combine soaked chilies, garlic, caraway, coriander and salt. Process and then add oil slowly to make a paste. Move mixture to a jar, cover with oil and refrigerate.