We'll take any excuse to make fried okra—like this salad from Alexander Smalls.
2½ cups cubed corn bread, toastedCreole Caesar Dressing 2 tablespoons red wine vinegar¼ teaspoon cayenne pepperPlace half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.For the Creole Caesar dressing:
In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil. Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.© 2020 by Alexander Smalls. Reprinted with permission from Flatiron Books, a division of Macmillan.
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