Okie Southern Salad
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Disclosure: I'm totally ripping off a salad I had recently. The idea of roasted okra in a salad had me anxious to recreate. This salad takes the flavors and ingredients of Oklahoma in the summer. I guess Oklahoma is technically the "midwest" but Okie Midwest Salad doesn't have the same ring to it. My current binge of Bravo's Southern Charm must have me feelin' southn'.
Corn, okra, pecans, black eye peas, all the goods make it in here! And it all comes together with a grainy mustard vinaigrette. I prep all the ingredeints and eat on it for a week, but it also makes for a great entree salad for about 4 people.
Okie Southern Salad
yields 4 servings
Ingredients:
2-3 romaine hearts, depending on size (i buy the 3 pack from Trader Joe's)
2 boneless, skinless chicken breast, grilled
1, 15 oz can of black eyed peas, drained and rinsed
1 small red onion
1 lb. fresh okra
1 1/2 cup frozen or fresh corn (2 cobs)
3/4 cup pecans, roughly chopped
chive, small chop
olive oil
salt and pepper
Mustard Vinaigrette:
1 tbsp. grainy mustard
1 tbsp. dijon mustard
2 tbsp. Apple cider vinegar
1/2 cup olive oil
2 tbsp. honey, agave or maple syrup
salt and pepper
Directions:
Preheat your oven to 425 degrees. Wash and pat dry your okra. Trim the ends off and slice about 3/4 of an inch thick. Place on a roasting sheet and toss with olive oil, salt and pepper. Roast for 15 minutes, tossing half way through.
While the okra is roasting, time to make the dressing. In a mason jar combine all ingredients. Twist on the lid and shake to combine. A small bowl and whisk will work fine I just prefer the jar method!
Slice the ends off your romaine hearts. Chop into big shreds and transfer to a large mixing bowl. Drain and rinse your black eyed peas and set aside. Slice your small red onion in half and finely dice 1/2 of it, set aside. Slice your grilled chicken breasts into thin slices, set aside.
Your okra should be finishing up. Once out of the oven, transfer the okra to a plate and set aside. Using the same roasting sheet add your fresh off the cob or frozen corn. Turn the oven up to broil and broil for 3-5 minutes watching it the whole time. This is my longtime method of getting that grilled corn taste without having to deal with the hassle of a grill. You don't even have to thaw the frozen corn.
Time to assemble. Over the chopped romaine, add in black eyed peas (you can heat in the microwave for 30 seconds to a minute or leave them room temp), roasted corn, diced red onion, roasted okra, chopped pecans and chicken. Drizzle over as much or as little dressing as you like. Toss to combine. Garnish with chopped chive and a sprinkle of salt and pepper.
*This salad is really just a process of prepping ingredients and then tossing all together. When I make this for one person (moi), I prep each ingredient then store separately in the fridge. To make, just reheat the chicken, okra and corn. Then toss with remaining ingredients, portioned out for one serving.
Annie
