Hugh Acheson's Fried Okra Salad with Heirloom Tomatoes, Arugula and Green Goddess Dressing

Saint Simons Food & Spirits Festival culinary guest and celebrity chef Hugh Acheson shares a recipe that takes advantage of seasonal garden bounty and might change the way you think of okra.

Folks who generally don’t like okra (yet another under-appreciated vegetable) actually love fried okra. I often think about texture and the role it plays in salads. In this case, the crunch of the fried okra replaces that of the crouton.

You really want to hunt for smaller okra pods, which will be less wooden than some of the bigger ones. Look for pods that are bright in color, firm, and blemish free. Some great GA coastal farms from which to find lovely heirlooms and okra are: Canewater Farm, Walker Farms, Back Forty Farm, and Ogeechee River Garden. ~HA

Fried Okra Salad with Heirloom Tomatoes, Arugula and Green Goddess Dressing

Serves 6

Ingredients:

2 lbs heirloom tomatoes

1 1/2 tsp. kosher salt

1 c. sliced cucumber, peeled and sliced in 1/4-inch rounds

1 c. young arugula leaves

1/2 c. shaved Parmigiano Reggiano

2 c. okra, cut into 1-inch long pieces

1/2 c. buttermilk

2 c. white cornmeal

1 c. vegetable oil

2 Tbsp. Shallot-Thyme Vinaigrette (recipe follows)

1/4 c. Green Goddess Dressing (recipe follows)

Directions:

Core tomatoes and dice to about 1 inch. Place in a large salad bowl and season with 1/2 tsp of salt. Add cucumbers and toss lightly. Add arugula and Parmigiano Reggiano and set aside.

Prep okra by tossing it in a small bowl with buttermilk. Place cornmeal in an 8 x 10-inch or 8 x 12-inch size baking dish and season with remaining tsp. of salt. Lift the okra out of buttermilk and dredge into cornmeal and then set aside on a sheet pan.

Place a large, heavy cast-iron pan over high heat and add vegetable oil. Bring oil up to 325°F. and carefully add okra to oil. Fry for about 5 minutes or until okra is crisp and golden, turning them with tongs to ensure even goldenness. Remove them from pan with a slotted spoon and rest on a slotted rack set over a cookie sheet.

Once the okra has cooled, add it to salad bowl. Add Shallot-Thyme Vinaigrette and toss gently.

Pour 1/4 c. of Green Goddess dressing onto a large platter. With the back of a spoon, smooth it out and arrange salad on top of dressing.

Green Goddess Dressing

Makes 1 1/2 cups

Ingredients:

1 tsp. regular (not salt-packed or marinated) anchovies, rinsed and chopped

1/4 c. chopped flat-leaf parsley

1 Tbsp. chopped fresh chives

1 tsp. tarragon

1 tsp. chopped fresh thyme

1/2 c. mayonnaise

1/4 c. crème fraiche (or whole-milk yogurt)

1 Tbsp. champagne vinegar

1 tsp. freshly squeezed lemon juice

1/4 tsp. kosher salt

Freshly ground pepper to taste

Directions:

Place anchovies, parsley, chives, tarragon, thyme, mayonnaise, crème fraiche, champagne vinegar, lemon juice, salt, and pepper in a food processer. Process for about 10 seconds until smooth and green. Thin with a little water if necessary.

Shallot-Thyme Vinaigrette

Makes 4 cups

Ingredients:

3 shallots, finely minced

6 stems (about 1/2 oz.) of fresh thyme

1/3 c. freshly squeezed lemon juice

2/3 c. champagne vinegar

3 c. extra virgin olive oil

1/2 tsp. mustard powder

1/2 tsp. kosher salt

Directions:

Using blunt side of a large, heavy kitchen knife, bruise thyme by pounding it about ten times to extract its essential oils.

Place shallots, thyme, lemon juice, champagne vinegar, olive oil, mustard powder, and salt in a quart-sized mason jar. Close tightly and store in refrigerator for 24 hours.

Remove vinaigrette from fridge, bring to room temperature and pass through a conical strainer, pressing the solids vigorously with a small ladle to extract the thyme and shallot flavors. Discard the solids and place vinaigrette back into the quart jar and seal tightly. Shake well before using.

Note: Conical strainers, commonly used in traditional French cooking to make smoother vinaigrettes and sauces, can withstand repeated pressure better than a round strainer. You could also use a food mill as an alternative.