My love for okra began as a child and continues to border on just this side of insanity. I love okra.

　　As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke’s mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo.

　　The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

　　

Ingredients

6 servings

　　

For the salad:

2 cups Fried Okra

　　2 heads romaine lettuce, leaves separated

　　1 cup cooked fresh corn kernels, chilled

　　2½ cups cubed corn bread, toasted

　　½ cup sliced grape tomatoes

　　½ cup sliced seedless cucumber

　　¼ cup sliced red onion

　　Creole Caesar Dressing (recipe follows)

　　

For the Creole Caesar dressing:

⅔ cup extra-virgin olive oil

　　3 garlic cloves, peeled

　　2 tablespoons chopped onion

　　2 tablespoons red wine vinegar

　　½ roasted red bell pepper

　　1 tablespoon finely chopped celery

　　1 teaspoon light brown sugar

　　¼ teaspoon cayenne pepper

　　2 tablespoons mayonnaise

　　¼ cup grated Parmesan cheese

　　Salt and pepper

　　

For the salad:

Step 1

Place 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.

　　

Step 2

Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.

　　

For the Creole Caesar dressing:

Step 3

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.

　　

Step 4

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.

　　From Meals, Music, and Muses: Recipes from My African American Kitchen © 2020 by Alexander Smalls. Reprinted with permission from Flatiron Books, a division of Macmillan.Buy the full book from Amazon or Bookshop.