An Unexpected Meal in Jackson, MS, Inspired Our Newest Summer Salad

A few weeks ago, Jenna von Oy Bratcher and I flew to Jackson, Mississippi, to film a new episode of “Pull Up A Chair,” StyleBlueprint’s video series that takes viewers into the kitchen with an award-winning Southern chef. Jenna cooks alongside the chef, then they pull up a chair over three dishes to talk about food, life, and the neighborhood the restaurant calls home.

It is such a lovely way to get to know the person behind the food, and our next episode features Chef Chaz Lindsay of Pulito Osteria.

But it was what happened after filming that inspired this Fried Okra, Charred Corn, and Blueberry Salad.

Note: If you would prefer to skip the lettuce in this salad, you can simply double the remaining salad ingredients for an equally delicious lettuce-free version! Who knew these were things we would be noting in recipes this summer?!

True to the hospitality Mississippi is known for, after filming wrapped, Chaz decided to throw it down with some serious cooking. It was a Monday, so the restaurant was closed. Along with one of his best friends, Jon Davis (JD), the executive chef at City Grocery in Oxford, MS, Chaz cooked an entire meal for us. He invited some Jackson-area friends over, and we had a big ol’ dinner party right smack in the middle of Pulito Osteria.

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I have never experienced a meal like it in my entire life. We had scallops, tuna, salmon, halibut, steak, Caesar salad, pasta, tomatoes, bread with garlic confit, foie gras, creamed corn, eggplant, field peas, and collard greens. There was wine, too, along with what Chaz affectionately calls “a round of brown”: the Italian herbal liqueur amaro averna.

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The foie gras was served with a corn and pickled blueberry relish, and something about that pairing, alongside all the fresh vegetables and seafood on the table, had me creating a new recipe in my head.

I like to create recipes that define memories I don’t want to forget. This salad will forever take me back to that one night in Jackson, when two MICHELIN-recognized chefs decided to have all sorts of fun in the kitchen, and we were lucky enough to enjoy the results.

This salad may not transport you to a night in Jackson, but I hope you’ll make it, invite a few friends over, and create a memory of your own filled with unexpected flavors, great conversation, good friends, and hearty laughs.

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Fried Okra, Charred Corn & Blueberry Salad

You can make this salad with or without cheese and serve it as a side, or top it with shrimp or pork to make it a main course. The star of the show is the unexpected combination of fried okra, charred corn, fresh blueberries, and the bright vinaigrette that brings it all together.

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Fried Okra, Charred Corn, and Blueberry Salad

Liza Graves

This vibrant summer salad combines crispy fried okra, charred corn, fresh blueberries, and a bright vinaigrette for a deliciously unexpected flavor pairing.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Course Salad

Cuisine American/Southern

Servings 6

Calories 353 kcal

Ingredients

  

1x2x3x

Salad

• 2 cups Fresh okra cut
• Olive oil spray 2 seconds
• 3 tbs Birch Benders Keto Pancake Mix (or finely ground corn meal)
• 1/2 tsp Lawry's Seasoning Salt
• 4 ears Corn
• 2 tbs Olive oil
• 1 cup Fresh blueberries
• 5 oz Baby arugula/spinach mix
• Red onion sliced thin
• 1/4 cup Pistachio nuts roasted and salted flavor, crushed
• 2 oz Goat cheese crumbled
• 1 Jalapeño pepper sliced
• 1/3 cup Fresh torn basil leaves

Vinaigrette Dressing

• 10 tbsp Olive oil
• 3 tbsp Fresh lemon juice
• 2 tbsp Fresh lime juice
• 2 tbsp Minced shallots
• 1 Large garlic clove minced
• 2 tsp Dijon mustard
• 1 tsp Honey
• 1 tsp Black pepper
• 1 tsp Kosher salt

Instructions

 

Salad

• Crispy okra: Slice the okra into ½-inch rounds. Lightly coat with Birch Benders Keto Pancake Mix (or finely ground cornmeal), then season lightly with Lawry's Seasoned Salt. Spray with olive oil and air fry at 400°F for about 12 minutes, shaking the basket halfway through, until golden and crisp. This is my gluten-free way to make fried okra, and it's super tasty.
• While the okra is cooking, start your charred corn. Heat a dry cast-iron skillet over medium-high heat (unless you want to grill). Lightly coat the corn with olive oil and cook for about 10 minutes, turning every 2 1/2 minutes, until charred on all sides. Let cool slightly, then cut the kernels from the cob.
• While the corn is cooking (between turns), you can make the dressing (below) — just keep an eye on the clock!
• In a large, shallow dish, place your spinach/arugula mix.
• Toss the lettuce with 3 tablespoons of the vinaigrette.
• Top with the charred corn, crispy okra, blueberries, crumbled goat cheese, thinly sliced red onion (I only use 3-4 rounds from a mandoline with the circles separated), jalapeño, torn basil, and chopped pistachios. Drizzle 2 more tablespoons of the Lemon-Shallot Vinaigrette just before serving.
• Note: Seared large shrimp or pork tenderloin are excellent on top.

Lemon-Shallot Vinaigrette

• Whisk all ingredients together until well combined. Taste and adjust seasoning as needed. You will be using 1/3 to 1/2 on this salad and save the rest for later in the week. But, remember that you are adding salted pistachios to this salad, and your okra will have been salted, so do not be tempted to overdo the salt in the vinaigrette!

Nutrition

Calories: 353kcalCarbohydrates: 13gProtein: 5gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 7mgSodium: 664mgPotassium: 314mgFiber: 3gSugar: 6gVitamin A: 1044IUVitamin C: 22mgCalcium: 102mgIron: 1mg

Keyword corn salad

Tried this recipe?Rate it above to let us know how it was!

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For more summer salads to dig into, see our salad recipe archives here!