Basil & Okra Salad

1/2 pound okra, stems trimmed to 1/4-inch
2 tablespoons fruity olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh basil leaves, finely shredded, loosely packed

Cook okra for exactly 5 minutes in a large pot of heavily salted boiling water. Drain well. Whisk together the oil, lemon juice and salt. Add the okra and basil. Toss well. Let marinate 30 minutes before serving.

Serves 4 as a side dish.

From “Vegetable Love,” by Barbara Kafka, Artisan Books, New York, 2005.

Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest