And finally, a different salad – this one with okra because I still have some of last week’s box of cherry tomatoes. It’s a recipe from the Washington Post.
Ingredients:
1 pound okra, sliced lengthwise 3 tablespoons extra-virgin olive oil 1/2 teaspoon fine salt 1 tablespoon freshly cracked black pepper 2 cups grape tomatoes 1/2 cup crumbled goat cheese or feta 5 slices thick-cut bacon (about 5 ounces), cooked and coarsely crumbled 1/2 cup raw pecan halves 1 shallot, finely grated or minced Finely grated zest and juice of 1 lemon 1 tablespoon Dijon mustard 1/4 teaspoon fine salt 1 teaspoon freshly cracked black pepper 1/2 cup extra-virgin olive oil Warm bread, for serving (optional)
Preparation:
Roast the okra: Position a rack in the middle of the oven and preheat to 425 degrees.
In a large, ovenproof skillet or pan, toss the okra with 3 tablespoons olive oil, 1/2 teaspoon salt and 1 tablespoon pepper and arrange in a single layer as best you can. Transfer to the oven and roast 15 minutes, or until the okra is just starting to turn brown in spots.
While okra is roasting, make the vinaigrette: in a small bowl whisk together the shallot, lemon zest and juice, mustard, 1/4 teaspoon salt and 1 teaspoon pepper. Slowly add the 1/2 cup oil, whisking constantly until emulsified.
Remove the okra from the oven, add three-quarters of the vinaigrette, toss to coat and again spread the okra in a single layer in the pan. Add the tomatoes, cheese, bacon and pecans and dot with the rest of the dressing. Return the pan to the oven and roast an additional 5 minutes, or until the tomatoes just start to shrivel.
Serve family-style, with warm bread, if desired.