David Larkworthy demoed this recipe at the Morningside Farmers Market in 2010 and I still remember it every year when okra arrives in season. It looks a little complicated because it’s a riff on Brunswick stew, a mixture of lots of flavors, but it really goes together pretty quickly and will surprise anyone who thinks okra can only be served cooked.
Recipes for Brunswick Stew are some of the most frequent requests we get at the AJC. Here’s a delicious summer variation, adapted from a recipe Chef David Larkworthy of Five Seasons Brewery as demonstrated at the Morningside Farmers Market this July. The okra in this recipe is raw, and it’s delicious. But here’s a tip: don’t expect this salad to keep. The okra is fresh and crisp when first cut, but after a day in the refrigerator, it starts to exude that sap that makes it such a great thickener, and that’s not a texture you want in your Brunswick Salad.
Ingredients:
3/4 cup diced potatoes 2 ears corn, broken in half 1/2 cup field peas 1/2 pound okra, thinly sliced 1/2 cup extra virgin olive oil 2 tablespoons sun-dried tomatoes, minced 2 tablespoons barbecue sauce 1 tablespoon honey 1 tablespoon apple cider vinegar 1 tablespoon dry mustard powder 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce 2 cloves garlic, minced Juice of 1 lemon Salt and pepper, to taste 2 cups 1/2-inch (half) diced tomatoes 1/2 (one half) sweet onion, thinly sliced 1 Serrano pepper, seeded and minced 1 pound slow-cooked or barbecued pork
Preparation:
In a small saucepan, bring salted water to a boil and cook potatoes until done, about 15 minutes. Strain out potatoes and set aside. Cook corn in the same water for 5 minutes. Drain and allow to cool, then cut kernels off the cob.
While potatoes are cooking, in another small saucepan, bring salted water to a boil and cook field peas until done, about 20 minutes. Drain and set aside. While peas are cooking, slice okra.
In a 1-pint screw-top jar, make vinaigrette by combining olive oil, sun-dried tomatoes, barbecue sauce, honey, vinegar, mustard powder, Worcestershire sauce, hot sauce, garlic and lemon juice. Shake well to combine; taste for seasoning. Set aside.
In a large bowl, combine potatoes, corn, peas, okra, tomatoes, onion and pepper. Shake vinaigrette again and pour over ingredients; toss to coat. Let marinate for 20 minutes. If holding longer, refrigerate.
When ready to serve, warm pork and place on top of salad. Serve immediately..
Per serving: 588 calories (percent of calories from fat, 56), 29 grams protein, 38 grams carbohydrates, 7 grams fiber, 37 grams fat (7 grams saturated), 77 milligrams cholesterol, 374 milligrams sodium.