- 1 pound [454 g] fresh medium-size okra
- Lettuce
- Olive oil
- Wine vinegar
- Salt and pepper, to taste
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- In a large casserole, pour enough salted water to just cover okra.
- Slowly bring to boil.
- Lower heat; simmer until tender but still firm.
- Take away from heat.
- Drain and cool under cold running water.
- Refrigerate for about 1 hour.
- In a salad bowl, arrange a bed of lettuce; add okra in the center.
- Sprinkle with a little oil and vinegar.
- Delicately mix, add salt and pepper; mix until well coated.
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