Charred Okra and Corn Salad With Spicy Sausage Vinaigrette Recipe - Los Angeles Times

Name: Charred Okra and Corn Salad With Spicy Sausage Vinaigrette Recipe - Los Angeles Times
Ingredients: 1 large heirloom or vine-ripe tomatoes; Kosher salt and freshly ground black pepper; 3 tablespoons apple cider vinegar; 1 almond-size garlic clove, minced; 8 ounces spicy Italian sausage, casings removed; 3 tablespoons everyday olive oil; 8 Jimmy Nardello peppers (4 ounces), stemmed and torn into strips lengthwise (see Ingredient Note, below, for substitutions); 8 ounces okra, split lengthwise; 1 1/2 cups fresh corn kernels (from 3 to 4 ears); Granulated sugar (optional); Flaky sea salt; Torn basil or flat-leaf parsley leaves, to garnish

www.latimes.com

Crisp, spicy sausage acts as second fiddle to a grab-bag of peak-summer vegetables, including okra, corn and Jimmy Nardello peppers.

View Original

Share this recipe:

Ingredients

1 large heirloom or vine-ripe tomatoes
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
1 almond-size garlic clove, minced
8 ounces spicy Italian sausage, casings removed
3 tablespoons everyday olive oil
8 Jimmy Nardello peppers (4 ounces), stemmed and torn into strips lengthwise (see Ingredient Note, below, for substitutions)
8 ounces okra, split lengthwise
1 1/2 cups fresh corn kernels (from 3 to 4 ears)
Granulated sugar (optional)
Flaky sea salt
Torn basil or flat-leaf parsley leaves, to garnish