Up against the wide-ranging appeal of sweet corn and juicy, ripe tomatoes, okra will probably never be crowned summer’s most popular vegetable. But those of us who love it do so passionately, whether it’s stewed until silky, fried until crunchy or, as this recipe showcases, broiled until the edges crisp and the center softens — and without any of the gooeyness that gives some people pause.
Okra has a long growing season, from early summer until the first frost. The smallest pods — preferably shorter than your thumb — are the most tender, and best for roasting and broiling. (Save the bigger ones for stews, soups and braises.) Look for okra pods that are grass green (or red tinged or even slightly purple, depending on the variety) but without any browning or dark streaks, which means they’ve been sitting around for a while. The longer they sit, the tougher and woodier they can become: Like ears of fresh corn, the sooner you can cook okra after picking, the sweeter and plumper it will be.
Okra doesn’t need much by way of preparation before cooking. Just give it a rinse and trim off the tops. Then, use it whole or sliced — in this case, lengthwise right down the middle. A toss with olive oil and salt, and it’s ready for a quick stint under the broiler. Ten minutes or less should do it.
Since okra plays well with spices, I like to season the charred pods with ground cumin as soon as they come out of the broiler; the heat from the pods brings out the cumin’s earthy flavor. Often, I’ll stop there, and pair my broiled and spiced okra with a dollop of yogurt seasoned with grated garlic and salt. To me, it’s a perfect light and speedy dinner, or even a hearty working-from-home lunch. It may be more work than the fruit, yogurt and granola bowl I usually have, but only slightly.
But for this recipe, I plop the crispy okra on top of a mix of greens, vegetables and herbs, then drizzle it all with a yogurt dressing. A topping of quick-pickled red onions adds color and a kick of lime juice.
Tangy, creamy and caramelized, this is the kind of salad that may win over any okra doubters in your circle. And if it doesn’t, well, that means there will be even more for you.
