Charred Okra with Bacon Vinaigrette

By: Hannah Lee Leidy
charred okra with bacon vinagrette
Photo by Denny Culbert

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

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Serves 8

  • ¾ cup olive oil
  • divided
  • 2 cups diced bacon
  • 2 shallots, minced
  • ¼ cup sherry vinegar
  • 2 tablespoons whole-grain mustard
  • 2 teaspoons chopped thyme
  • 1 pound okra
  • Salt and freshly ground black pepper to taste
  1. 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.
  2. 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 City
    New Orleans

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