The beauty of charred okra is its ability to surpass seasons. From a deep fry in the summer to an earthy, elegant dish in the winter, smoky okra holds endless possibilities. Chef Nina Compton takes the classic pairing of charred okra and bacon and adds an element of tanginess with a bacon vinaigrette.
Photo by: James Smith
- Preheat oven to 350 degrees. In a large skillet over medium-high heat, warm ½ cup olive oil. Add bacon and cook until crisp, about 6 minutes. Remove from heat and stir in shallots, vinegar, mustard, and thyme.
- Cut larger pods of okra in half, drizzle with remaining ¼ cup olive oil, and season with salt and pepper. Place okra cut-side down in a large sauté pan and roast until golden brown. Toss in bacon vinaigrette and serve warm.
From Nina Compton’s Caribbean Christmas.
- Recipe from Nina Compton, Bywater American Bistro, New Orleans
Contributing CityNew Orleans