Hot and Hot Tomato Salad

Hot and Hot Tomato Salad
Photo by John Autry

Ingredients

  • ¾ teaspoon kosher salt, divided
  • 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices
  • 3 applewood-smoked bacon slices, cooked and coarsely crumbled
  • 1 large onion, peeled and quartered
  • 1 small garlic clove, minced
  • 6 tablespoons minced fresh chives
  • 2 tablespoons extra-virgin olive oil, divided
  • + 39 more ingredients
    • 1 (6-ounce) smoked ham hock
    • 2 tablespoons crème fraîche
    • 1 teaspoon freshly ground black pepper, divided
    • 6 tablespoons buttermilk, divided
    • 30 whole baby okra, trimmed
    • 1 cup small cherry tomatoes, halved
    • 1 teaspoon freshly ground black pepper, divided
    • 2 tablespoons fresh lemon juice
    • 2 cups peanut oil
    • 1 cup fresh shelled lady peas (about 6 ounces) or black-eyed peas, rinsed well and drained
    • 2 cups peanut oil
    • 1 small garlic clove, minced
    • 3 applewood-smoked bacon slices, cooked and coarsely crumbled
    • 1 thyme sprig
    • 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices
    • 6 tablespoons buttermilk, divided
    • 2 tablespoons fresh lemon juice
    • ¼ cup coarse-ground cornmeal
    • ¼ cup coarse-ground cornmeal
    • 30 whole baby okra, trimmed
    • 6 tablespoons minced fresh chives
    • 6 tablespoons torn fresh basil
    • 2 tablespoons crème fraîche
    • 2.25 ounces all-purpose flour (about 1/2 cup)
    • ¾ teaspoon kosher salt, divided
    • 6 tablespoons torn fresh basil
    • 2.25 ounces all-purpose flour (about 1/2 cup)
    • ¾ teaspoon kosher salt, divided
    • 1 cup fresh shelled lady peas (about 6 ounces) or black-eyed peas, rinsed well and drained
    • 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices
    • 1 large onion, peeled and quartered
    • 3 applewood-smoked bacon slices, cooked and coarsely crumbled
    • 1 thyme sprig
    • 1 cup small cherry tomatoes, halved
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 (6-ounce) smoked ham hock
    • 2 tablespoons red wine vinegar
    • 2 tablespoons red wine vinegar
    • 1 large onion, peeled and quartered

1. Sprinkle cut sides of tomatoes with 1/2 teaspoon pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil and vinegar. Set aside. 2. Combine peas, ham hock, onion, and thyme in a medium saucepan; cover with cold water. Bring to a simmer over medium heat; simmer 15 minutes or until pea...

View full recipe at My Recipes

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