Recipes for the Soul---Tomato & Okra Salad

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Tomato and Okra SaladIngredients1 pound okra3 large ripe tomatoes, peeled, seeded, and coarsely chopped1 small head Boston lettuce1/4 cup Classic Vinaigrette2 teaspoons Chile Oil, or to tasteDirectionsWash and top and tail the okra, discarding any blemished or hardpods. Cook the okra as for boiled okra (see recipe below). Drainit and allow it to cool. Prepare the tomatoes. Wash the lettuce,break it into leaves, pat dry, and arrange the leaves on a largeplatter.Mound the okra on top of the lettuce and top with the choppedtomatoes. When ready to serve, dress the salad with vinaigretteto which you have added 2 teaspoons of chile oil.CLASSIC VINAIGRETTE:3 tablespoons red wine vinegar1 tablespoon balsamic vinegar1/2 teaspoon Dijon-style mustardPinch of sugarSalt and freshly ground black pepper, totaste9 tablespoons extra-virgin olive oilCombine all the ingredients except the olive oil in a small glassbowl and beat well with a fork or wire whisk. Gradually drizzle inthe olive oil, making sure that all the ingredients are well mixed.Serve at once in a sauce boat or drizzle over the salad and toss.Yield: about 3/4 cupCHILE OIL:1 cup peanut oil6 fresh bird chiles, or to tastePlace the chiles in the oil in a fancy cruet and allow them torest for 1 week, until they have flavored the oil. Add a drop ortwo of the oil to your usual cooking oil for a special zap.Yield: 1 cupBOILED OKRA1-1/2 pounds fresh okra pods1 tablespoon vegetable oil1 medium onion, minced2-1/2 cups beef stock1 teaspoon freshly squeezed lemon juiceWash and top and tail the okra, discarding any blemished or hardpods. Heat the oil in a heavy saucepan and saute the onion untilit is translucent.Add the okra and cook it for 3 minutes, stirring constantly. Addthem stock, cover, and cook for an additional 10 minutes, or untilthe okra is fork-tender. Add the lemon juice and serve hot.Yield: 6 servings

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