Preparation:
1. Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra. Drain it and allow it to cool. Prepare the tomatoes.
2. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes.
3. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil. |
