• Serves 6
• 1 pound okra, tops and tips trimmed

• Tomato Vinaigrette
• 4 tablespoons olive oil
• 4 tablespoons shallots, finely chopped
• 1 cup tomatoes, peeled, seeded and chopped
• 4 tablespoons red wine vinegar
• 1 clove garlic, finely chopped
• 2/3 cup dry white wine
• ¼ teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons chopped gherkins
• 3 tablespoons small capers (or large, chopped), drained

Steam okra for 5 minutes, or until just fork tender. Allow to cool. Do not refrigerate.

Heat the oil and add the shallots; cook until wilted. Add tomatoes and simmer for approximately 5 minutes. Add vinegar, garlic, wine, salt and pepper. Simmer for 15-20 minutes, or until reduced to a thick sauce. Correct seasoning. Add gherkins and capers and serve warm over the okra.

From Lee Bailey’s Country Weekends