Grilled Okra and Tomatillo Salad
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Yield: Makes 8 servings
Ingredients
10 fresh tomatillos*
Vegetable cooking spray
1 large sweet onion, thinly sliced
2 teaspoons olive oil, divided
1 pound fresh okra, trimmed
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 garlic clove, pressed
1/4 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
Preparation
1. Remove husks from tomatillos; wash thoroughly, and thinly slice.
2. Coat a cold cooking grate with cooking spray; place on grill over medium-high heat (350° to 400°). Place tomatillos on cooking grate, and grill, covered with grill lid, 4 minutes on each side or until tender. Remove from grill; coarsely chop.
3. Toss onion with 1 tsp. olive oil. Grill onion in a grill wok or metal basket, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until slightly charred, stirring occasionally. Remove from grill, and coarsely chop.
4. Cut okra in half lengthwise, and toss with remaining 1 tsp. oil. Grill okra in a grill wok or metal basket, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until tender, stirring occasionally. Remove from grill.
5. Stir together lime rind and next 6 ingredients in a large bowl; add tomatillos, onion, and okra, tossing to coat. Serve at room temperature.
Southern Living
JULY 2007