This recipe was demonstrated at the Peachtree Road Farmers Market by Peter Dale of The National in Athens.
Ingredients:
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
Preparation:
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.
Yogurt Sauce:
In a small bowl, mix yogurt with lemon juice. Season to taste. Set aside.
Harissa Vinaigrette:
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.