Salad lalo

Whole young blanched okra with red onion and lime dressing, retaining a little firmness and its naturally characteristic texture.

Ingredients

• 500 g small fresh young tender okra pods, kept whole
• 40 g very finely sliced red onion
• 25 ml lime juice
• 15 ml mild olive oil
• Up to ¼ teaspoon salt for the dressing
• Black pepper
• Drinking water for blanching and optional brief cooling

Preparation

Wash and drain whole okra. Shorten only overlong stems without opening seed chambers; do not slice into rounds.

Mix onion, lime, oil, part of the salt and pepper in a clean bowl. Let onion soften while okra cooks.

Boil enough water for pods to move freely. Add okra and cook about 4–6 minutes until tender but firm, adjusting to size.

Lift out gently. Briefly cool in cold drinking water if desired, then drain and dry thoroughly. Spread about 10 minutes without soaking.

Arrange okra, add dressing and move very gently without crushing. Cover and refrigerate about 10 minutes.

Taste with a clean utensil, add remaining salt only if needed and serve four small starters. Some natural okra mucilage may remain.