Ingredients
12
ounces fresh baby okra or small okra
1/4
cup halved pitted Kalamata olives
1/4
cup halved pitted cracked green olives
1/4
cup pimiento-stuffed green olives
1/2
cup fresh lemon juice
1/2
cup extra-virgin olive oil
3
tbsp fresh thyme leaves
2
garlic cloves, thinly sliced
1/2
tsp coarse kosher salt
1/2
tsp dried crushed red pepper
Directions
1.
Combine okra and all olives in 1-quart resealable plastic bag. Whisk lemon juice and all remaining ingredients in medium bowl to blend. Pour marinade over okra and olives; seal bag. Turn bag to distribute marinade evenly. Refrigerate at least 1 day and up to 2 days, turning occasionally.
New-York Restaurants
