Pickled okra and a Creole mustard-based dressing give this salad lots of tang, which pairs well with the smoky flavors in our jambalaya and cornbread.
Pickled Okra and Red Onion Salad with Creole Mustard Dressing
Yields: 8 servings
Ingredients
- 1 (16-ounce) jar pickled okra, undrained
- ¾ cup sliced red onion
- ⅔ cup Creole mustard
- ½ cup mayonnaise
- ½ cup whole buttermilk
- 1 head red leaf lettuce, torn
- 8 small tomatoes, quartered or halved
Instructions
- Remove 8 okra and ⅓ cup brine from jar. Cut okra in half lengthwise. In a shallow bowl, combine halved okra, ⅓ cup brine, and onion. Cover and let stand for 1 hour. Drain.
- In a small bowl, whisk together mustard, mayonnaise, and buttermilk. Arrange lettuce, tomatoes, and okra mixture on a serving platter. Serve immediately with mustard dressing.
