4/5
(1 Votes)
Ingredients
- 1 pound okra, tips and tops trimmed
- 4 tablespoons olive oil
- 4 tablespoons shallots, finely chopped
- 1 cup peeled, seeded and chopped fresh tomatoes
- 4 tablespoons red wine vinegar
- 1 clove garlic, finely chopped
- 2/3 cup dry white wine
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons chopped cornichons
- 3 tablespoons capers, drained
Preparation
Step 1
Steam okra in a steamer over boiling water, covered, until just tender, 5 minutes. Drain and let cool.
Heat oil in a sauté pan set over medium heat. Add shallots and cook until just soft, about 2 minutes. Add tomatoes and simmer 5 minutes. Add vinegar, garlic, wine, salt and pepper to taste, and simmer until reduced to a thick sauce, 15-20 minutes. Remove from heat and add cornichons and capers. Let cool. To serve, divide okra evenly among six plates and top with tomato vinaigrette
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