"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Summer Salad Recipe

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This recipe for Summer Salad, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


6 slices good bacon (I prefer Nueske's bacon)
2 # okra washed and cut into small slices
3/4 c. corn meal
3 T. all-purpose flour
Salt to taste
Vegetable Oil
3 - 4 Old fashioned tomatoes - or good summer tomatoes,
chopped and seeded
3 ears Silver Queen corn - boiled and kernels removed from
1 c. Cooked Lady Peas
4 oz. Stilton Blue Cheese
3 T. Fresh basil leaves, slivered
Balsamic Vinegar
Extra Virgin Olive oil

Cook bacon until done in large saute pan. Remove bacon
reserving grease in pan. Let bacon cool, crumble and set
aside. Mix cornmeal, flour and salt together in large baggie
and add washed and cut okra. Mix well. Heat bacon grease
and add enough vegetable oil to cook okra. Make sure oil is
hot before adding okra. Cook until crisp. Remove from pan
and drain on paper bag until needed.

Summer Salad:

On individual salad plates or flat bowls, layer as follows:

Chopped tomatoes
Lady Peas
Crumbled blue cheese
Slivered basil leaves
Drizzle both balsamic vinegar and extra virgin olive oil over

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
I cook frozen lady peas in water with 1 t. Herbs de Provence and
1 T. Olive oil until tender. Strain peas before adding to salad.




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