Charred Okra with Bacon Vinaigrette

Photo by Denny Culbert

Food Culture of the South

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

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