Hot and Hot Heirloom Tomato Salad

Submitted by Food.com

"Hot and Hot Heirloom Tomato Salad with Fried Okra, Field Peas, Sweet Corn and Smoked Bacon. Property of Chef Christopher Hastings, Hastings Consulting, 2180 11th Court South, Birmingham, Alabama 35205"

 

• Ready In: 2hrs 30mins
• Ingredients: 37
• Serves: 6

ingredients

• Salad

• 24 jumbo royal red shrimp
• 6 large beefsteak tomatoes
• 2 large golden delight tomatoes
• 2 big rainbow tomatoes
• 1⁄2 pint sweet 100 tomatoes
• salt and pepper
• 30 small whole okra, fried (recipe follows)
• 4 ounces fresh field peas
• 1⁄2 small onion, chopped
• 1 teaspoon fresh thyme
• 3 ears corn (recipe follows)
• balsamic vinaigrette (recipe follows)
• chives, dressing (recipe follows)
• 6 slices of applewood smoked bacon, thinly sliced and cooked until crisp

• Fried Okra

• 1⁄4 cup buttermilk
• 1⁄4 cup cornflour
• 1⁄4 cup cornmeal
• 1⁄4 cup all-purpose flour
• salt and pepper

• Chive Dressing

• 1 small garlic clove, peeled and finely minced
• 6 tablespoons finely chopped fresh chives
• 1 large egg yolk
• 2 tablespoons fresh lemon juice
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 cup olive oil
• 1⁄4 cup homemade creme fraiche, for salad
• homemade creme fraiche
• 1 3⁄4 cups heavy cream
• 2 tablespoons whole-milk buttermilk
• balsamic vinaigrette
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup puree olive oil
• 1 cup picked chives, slicecd
• 1⁄2 cup sliced scallion
• 1 cup balsamic vinegar
• salt and pepper

directions

1. To Prepare the Salad:

2. Core and slice the beefsteak, golden delight, and rainbow tomatoes into 1/4 -inch thick slices. Toss the tomatoes with 3/4 cup of the vinaigrette. Season the tomatoes with the salt and pepper and set aside at room temperature to marinate until ready to serve. Wash, core and slice tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.
3. Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil dressing and bacon.

4. Fried Okra:

5. Heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss until coated. Combine corn flour, cornmeal and all-purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside. Season with Salt and Pepper.

6. Field Peas:

7. Combine the ham hock, onion, thyme, and field peas in a medium stock pot with enough cold water to cover the beans. Bring the peas to a simmer and cook until just tender, 12 to 15 minutes, stirring occasionally. Remove from the heat, drain, and cool. Remove and discard the ham hock, onion quarters, and thyme sprig. Place the cooled peas in a mixing bowl and set aside.

8. Corn:

9. Boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons balsamic vinaigrette and let sit.

10. Chive Dressing:

11. Combine the garlic and chives in small bowl. Add egg yolk, lemon juice, salt, and pepper and whisk to combine. Add the olive oil in a thin, steady stream, while whisking vigorously whisking. This should create an emulsion. Whisk in the crème fraîche. You may need to add a drop or two of water if dressing is too thick. Cover and chill the dressing for at least 20 minutes before serving. This dressing will keep refrigerated in an airtight container for up to two days.

12. Homemade Crème Fraîche:

13. Whisk together the cream and buttermilk just to combine. Pour into a sterilized 2-cup jar (a mayonnaise or pickle jar works well) and cover tightly. Allow the mixture to sit at room temperature for 2 days.
14. After 24 hours, the crème fraîche will have thickened. If the mixture is slightly separated, whisk until smooth. The crème fraîche can be used immediately or refrigerated until ready to use. Homemade crème fraîche will keep refrigerated for up to two weeks.

15. Balsamic Vinaigrette:

16. Combine all ingredients. Hold.

17. Presentation:

18. Arrange each of the different types of sliced tomatoes on 6 plates. Place the whole sweet 100 tomatoes around the sliced tomatoes. Divide the pea and corn mixture evenly among plates on top of the tomatoes. Arrange 5 pieces of fried okra around each plate. Place 2 shrimp and 1 slice of crispy bacon on top of each salad. Drizzle 1 to 2 tablespoons of the chive dressing over the tops of each salad and garnish each with 1 tablespoon of basil chiffonade. Serve immediately.
19. Note: Look for a variety of locally grown tomatoes at the farmer’s market. If not available, look for good local tomatoes.