Due to a kitchen remodel I’ll be without a kitchen for another 2 weeks, so I’ve asked some friends to keep my virtual kitchen going with some of their fabulous recipes. Today I have someone that I have known and loved all of my life – my sister, Nadalyn. This is the sister who inspired me with my Chunky Gazpacho that I posted a while back. Nadalyn and I have always been very close even though we have lived more than 1000 miles apart most of our lives. We both have a passion for food (I think that’s a family gene), we love to cook, and have cooked nightly for our families most of our lives.
When Nadalyn accepted my invitation to share a recipe I asked her to do something with okra, something she cooks quite often when she can find it fresh. I don’t cook okra because neither Bobby nor I like it, but I do know that a lot of my readers like okra, so I wanted to have at least one okra recipe in my kitchen. I do have to admit, that after seeing her recipe it makes me want to grill up some okra! So without further ado, here’s my lovely sister.
Nadalyn:
One of the best parts about summer in the Deep South is the late summer fruits and vegetables; okra, figs, and peaches being three of my favorites. Everyone loves peaches, but not as many people love figs, and hardly anyone outside the South loves okra. This much maligned vegetable is one of our favorites. With okra it’s all about how it’s cooked. Most people think of it as slimy and hard to swallow. Some have had it fried and others may be aware of it as a primary ingredient in gumbo.
I remember as a child dreading the meals when Mama would cook okra because I knew that Daddy’s rule was that we had to eat some of everything Mama put on the table, and that included the okra. Sometimes I would still be sitting at the table an hour after everyone else had left trying to fight back the gag reflex every time I put a piece of that slimy substance in my mouth. Finally, Mama would sneak into the kitchen and finish off the rest for me, God Bless Her. Somewhere along the line, I think it was in college where if you didn’t eat what was there then you didn’t eat anything, that I learned to eat okra. In the dining hall the okra was fried crisp in cornmeal. Yummy! I still remember the first time Mama and Daddy came to eat with me in the cafeteria. When I took a serving of fried okra I heard Mama warn Daddy not to say anything. Later I found out that he was going to harass me about finally eating okra.
Now days we have found all kinds of ways to cook okra so that there is no slime and you get to enjoy the delicious flavor of the vegetable. For this recipe and for your okra enjoying pleasure later on there are other ways to cook the okra. In the pictures I show it grilled, but you can also prepare it the same way then cook it on a cookie sheet in the oven. More in the Kitchen Notes about this. This salad, which is a full meal, is loosely adapted from a recipe in the June 2012 issue of Country Living magazine. It is extremely versatile and I hope you not only enjoy it as is but also adapt it for your own likes and dislikes.
This salad is loosely adapted from the “Mizuna with Pan-Seared Duck and Mango” salad in the June 2012 issue of Country Living recipe. It's a hearty, healthy and delicious salad and perfect for the summer. The amounts listed in the recipe yield 2 "large" servings".
*See Kitchen Notes for more information.
- ½ lb marinated grilled flank steak or fajita meat or grilled game meat*
- 8 – 10 okra pods, sliced in half lengthwise
- 6 firm figs, halved lengthwise
- 1 firm peach, cut in vertical slices about ½ inch thick
- 1 tbsp. olive oil
- 2 scallions, sliced in ¼ inch slices bulbs and green parts
- Fresh mixed spring salad greens or a herb salad green mix (these can be purchased in bags in the market)
- ¼ cup chopped cilantro
- ¼ cup roasted nuts such as almonds, pecans, or walnuts
- Juice of 1 lime (if the limes are small use 1 ½)
- 1 heaping tsp. ground coriander
- ½ tsp. Salt
- ½ tsp. fresh ground black pepper
- 1 tbsp. honey
- ¼ cup extra virgin olive oil
- Preheat the grill or hibachi.
- Begin cooking the meat on the grill.
Drizzle the okra, figs, and peach slices with olive oil and place on the grill. The okra should cook until it is a little brown on both sides. Cook the figs and peaches only until they are nice line marks from the grill. Don’t overcook.
While the meat and fruit/okra are cooking, assemble the salad. Mix the cilantro with the greens and divide the greens between two plates. Sprinkle the sliced scallions and nuts over the greens and put in the refrigerator until ready to assemble the rest of the salad.
Make the dressing by whisking all the ingredients together and then adding the olive oil slowly as you whisk. Set in the fridge until ready to serve.
- When the okra and fruit are cooked, take them off the grill and cool on a plate.
- When the meat is cooked to your liking, we like medium rare, take it off the grill and let it rest at least 10 minutes. When cooled down slice the meat into thin slices.
- Divide the meat, okra and fruit between the two plates of greens and then drizzle with the dressing.
- Eat at once.
Meat – A variety of meat can be used successfully in this salad. In the picture I used fajita beef that I bought all ready marinated at the meat market. You can also use leftover MJ’s Grilled Flank Steak, leftover roast duck, and grilled marinated quail. There is a restaurant in our area that makes the most incredible grilled quail. When we go we always make sure we order enough to take one or two home. When I use them for this salad, I warm them just enough to make it easy to take the meat off the bones and distribute the meat over the greens.
Fruit – I specify firm, but not green, figs and peaches because if they are too ripe the cooking will turn them to mush. The grilling brings out the sweetness of the young fruit.
When I have it I have also sprinkled crumbled goat cheese on this salad. The goat cheese goes well with the fruit and adds even more richness to the meal.
Cooking okra –
Besides grilling the okra, another way to cook okra with slime is to slice it in half lengthwise and lightly coat it in olive oil and seasonings of your choice and roast in the oven. Usually, I just sprinkle a little sea salt and garlic powder on it. An Indian friend coats it heavily in Indian spices and then bakes it in the oven. I usually cook it on 350 F for about 20 to 30 minutes. Start with the green side down and the inside of the pods up. Keep an eye on it. You want it to be lightly brown on the edges and that takes about 10 to 15 minutes. Turn and cook the same amount of time on the other side.
If you are frying something, think about fried okra. The traditional way to fry okra is to cut it into ½ inch slices across each pod, moisten with milk or buttermilk and coat with cornmeal. My favorite is just to rinse the cut okra slightly with water and coat with either Jiffybrand Corn Muffin mix or Zataran’s Fish Fry mix, then deep fry.
One other non-slimy method of cooking okra is to slice lengthwise and sauté in a skillet with a little oil then drain on paper towel.
MJ: Thanks so much Nadalyn for this wonderful grilled vegetable salad!!! I saw some okra at the growers’ market yesterday. If it’s still there once I get back in the kitchen, I’m going to give this salad a try. You threw the peaches in there just for me, didn’t you? You’ve convinced me! 🙂
Looking for more summer grilling ideas? Here’s a few you’ll enjoy.
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This sounds like such a delicious salad, with or without meat! I love the combination of grilled peaches with figs – and while I’ve only had okra fried, I’d be curious to try it with a salad like this…
Thanks Mark! I think you and Javelin would love this salad and yes, you don’t need the meat if you don’t want it. My sister is a good cook isn’t she? 🙂
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Interesting … over here, we’ve almost always just use okra in stir fries or in a curry. Lately, I’ve discovered really yummy chickpea flour coated and deep fried ones at an Indian friend’s place. I really need to check out all those ideas you’ve mentioned. Hubby loves okra … me, um, not really. But, you know, the way to a man’s heart …. and the rest of the bs 🙂
Wow…I’d make this salad at home right now if I can find some fresh figs. This salad has all the wonderful veggies that I adore! It’s nice to meet another great cook from your family, MJ.
Thank you everyone for giving my sister such a warm welcome! I’m sure we’ll see her again! 🙂 Thank you Nadalyn for taking the time to help me out! You’re the greatest!
So happy to meet your sister~ she is lovely and what a great cook, peaches, okra and figs~~ tasty salad and the dressing sounds divine!
Nice to meet you Nadalyn – thank you for sharing this lovely recipe. I’m saving all these fabulous things for one day when I have a yard and a barbecue :D. Okra isn’t common in Europe (at least not in France) and I only had it once or twice but damn, I love it! It’s so delicious and fun to prepare! Thanks for the alternative cooking ideas!
Gorgeous salad. I love, love, love okra – seriously, it’s one of my fav vegetables. I think it tastes *silky* as you’re eating it lol not slimy. I’m definitely putting this on my to try list, thanks Nadalyn. MJ – one more week to go right and your dream kitchen will finally be yours!
Hi Everyone! I want to apologize to all for not replying to your comments on my recipe. I was helping my daughter move across country and then ended up with a house full of weekend guests. I was quite taken by all your kind and flattering comments. I read MJ’s blog religiously so I am familiar with many of you. In fact, I have visited several of your sites and enjoyed reading your stories and recipes. Thank you all so much for all your kind words and I look forward to continuing to hear from all of you through MJ’s Kitchen.
This salad looks out of this world! I love the combination of the steak with grilled fruits and veg, and best of all, it doesn’t have anything in it that can’t eat! Hooray for sisters!
I’m delighted to meet MJ’s sister! it seems that both of you have extraordinary cooking skills. I love okra, especially when it’s still crunchy. It has such a delicate taste… This salad looks delicious and sunny. Ideal for the end of summer. Congratulations, Nadalyn, for this perfect guest post.
Looks good! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
This is once incredible looking platter of grilled treats! I bet it gets Ooohs and Aaaahs whenever it is served.
Thanks John! I definitely ooooohed and aaaaaahed when I saw it! 🙂
So delightful!! Great guest post, and continued good luck with the remodel!
If you put this plate in front of me, I wouldn’t know where to poke my fork first. There are so many good flavors going on here. You know, you dad’s rule was also my dad’s rule on the dinning table, so I can relate. I got this lump in my throat and fought tears when you said you mom would eat the rest of the food for you. Really, God bless her because that’s what most Moms do for their kids. It’s nice meeting you, Nadalyn. Thank you, MJ for introducing her to us. I think both of you ladies are lovely and God bless you both.
~ ray ~
Thanks Ray! You’re a sweetheart! I guess it’s time to share what happened to my okra – I wrapped it in the paper napkin! 🙂 Mama knew it of course, but didn’t say a word. Dads make the rules but its the mamas that end of breaking them. 🙂
What a beautiful salad, full of texture and flavors! I love the added okra 🙂
Hi Mj! =)
Its nice to meet you Nadalyn! We love okra as well and we cook with it a lots here. I never knew the veggie before I reached asia, so when I r=tryd to cook them first I realised they were very very slimy. Thnak god there is always a acid solution for the slime. =)
Love what u did with the vegetables, looks like a nice lunch salad to me. Thanks for sharing!
What an unusual and wonderful salad! 🙂
What a nutritious salad! I never tried okra this way, need to try out this recipe soon.
Hello Nadalyn! Yes I remember you from the Chunky Gazpacho post! 🙂 I love Okra and until I came to the US I thought Okura (that’s how we say in Japanese) was a Japanese veggie. I thought supermarkets here misspelled Okura! Anyway, love this salad. We’re still grilling and this is a very nice grilled salad!
What a beautiful salad. I made a fried okra strip salad that I love. Good to see another one that I’m sure we will love too. Wish I could get figs!!!
I agree with Kelly, also from Ontario and okra can be wicked hard to find. So much so I rarely know what to do with it once I find it. So glad to have a new recipe to try. And a new friend of a friend. So nice to meet you.
I always find it so fascinating to hear that okra is common in the south. In Canada, Ontario anyway, it is quite rare and difficult to find. Almost exotic. It is also prized in the nutrition world for its ‘mucilaginous’ properties – soft, tender, viscous – helpful for digestive upset. I love it in stews and in grill tosses such as this one. How wonderful that you’ve added peach to the vegetables as well – such a great combination of savoury/sweet you have for us here – delish!
Fried okra is good stuff. But this salad looks even better! Really imaginative combination of flavors – thanks so much for an excellent guest post.
I love the vegetables used in this salad! Okra is such a healthy choice!
I am a die-hard okra fan…..would love to dig into this healthy salad.
Beautiful and inspiring salad! It’s been ages since I had okra and I haven’t had grilled okra, so I look forward to try this salad. In Sri Lanka, mothers often feed okra curry to their children telling them that okra is “good for your brain”. I am not sure how it came about but it is a popular saying.
Nadalyn your salad looks amazing and this is one of the reasons why I like guest posts 🙂
Peach, figs and okra! Now I really never thought of saying it all in the same breath! What a delicious salad, MJ! Paired perfectly with the grilled meat! 🙂
Thanks! I said the same thing with I say this salad. Strange combination, but it sure looks good!
WOW! This is a complete meal!
Nice selection of fruits and veggies, also nice to see okra in there
Great story. I don’t think I’ve ever had okra but it sure looks wonderful in this fall salad. Thanks for sharing this recipe and your story.
Wow, your sister is a marvelous cook, too! This salad looks amazing…love the grilled fruit, okra and delicious dressing 🙂
Yes, she is Liz! We had a good teacher! 🙂 Thanks!
Grilling the okra in salads is new to me. Looks delicious.
Nice to meet you Nadalyn 😀
This looks stunning!
Cheers
Choc Chip Uru
Thank you, Nadalyn, for sharing this beautiful and flavourful late summer salad.
Awesome to meet your sister! I have never had okra, but I admit to being a little scared by it! I will have to give this a try, it sounds really good!
What a beautiful salad! I love okra and peaches but figs are hard to find in my neck of the woods. I’ve seen so many recipes using them and I can’t wait to get my hands on some. Nice to meet you Nadalyn!
MJ, lovely choice for a guest post. 🙂
Thanks Biren! I thought so too! 🙂
I am from the south (extreme south GA), and I dearly miss okra. Now in PA, I can’t find it – fresh OR frozen. Trials!
Ouida – Bet you can’t find grits in PA either. 🙂 Thanks for commenting!
I am obsessed with figs! This is a great salad – beautiful photos too!
Oh, yes I am Okra fan..but have only cooked it in my Indian curries. Grilling the okra and using it as a salad is something I am excited to try soon! Thanks for sharing such innovative recipes, love and warm hugs to your sis, MJ.
thanks Sanjeeta! I knew I had some okra fans out there that would love this salad!
What a delicious combination of flavors! I’m definitely going to try grilling okra!
Wow… grilled okra!! What a fabulous idea. I think this is a gorgeous salad. Nice to meet Nadalyn. 🙂