Hey guys! I’m on my way back from a trip to New Orleans for the 2016 Orthodox Young Professionals Conference, and I have a lot to share with you. I’m putting together a Vegan in NOLA guide 😀 It’s coming soon and I definitely have restaurant recommendations, but depending on where you stay you might want to cook for yourself once in a while, and then you’ll need to know the best places to shop. I went to a local chain called Rouses, and the pickled okra in the olive bar inspired this New Orleans Fattoush recipe.
In my family, we use the thick, round Syrian bread loaves for fattoush instead of toasted pita bread. The other ingredients are simply lettuce, cucumber, green onions, and kalamata or alfonso olives dressed with olive oil, lemon juice, and salt.
In this recipe, the whole olives are replaced with muffaletta olive salad and pickled okra, and the green onions are replaced with the garlic from the muffaletta.
New Orleans Fattoush
4 C torn lettuce
1 large cucumber, quartered and sliced
3 C torn day-old French bread
1/2 C muffaletta olive salad
1/2 C pickled okra, sliced
juice of one lemon
2 Tbsp olive oil
salt, to taste
Toss all ingredients together in a large bowl. I like to let the salad chill for 15-20 minutes so the bread soaks up all the flavors, and the lettuce starts to wilt a little. If you prefer crisp lettuce, serve immediately.
I almost never eat okra, but this was the second dish I made on the trip using it. What’s your favorite way to prepare okra? Comment below and share your favorite recipe!