Instructions: Preheat the fryer.

In a mixing bowl, combine the mayonnaise, green onions, lemon juice, mustard and garlic together. Mix thoroughly. Season with salt and pepper. Set aside in the refrigerator.

Marinate the okra in the buttermilk, seasoned with Emerils Essence. Marinate for 30 minutes in the refrigerator.

Combine the cornmeal and flour together. Season with the Essence. Dredge the okra in the cornmeal-flour mixture, coating completely. Fry the okra, split-side down, for about 2 minutes, or until golden. Remove the okra from the fryer and drain on a paper-lined plate. Season with Essence.

Toss the greens with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the okra around the greens. Garnish with the grilled green onions, chives, and cheese.

This recipe yields 4 servings.

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