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To check out...Southern Living...20 ways to use fresh tomatoes
- Thread starter barb_b
- Start date
steve2-in-la
Well-known member
Here's another, REC: Fried Okra and Heirloom Tomato Salad
This recipe (which I "liberated" from a local restaurant) combines warm, fried okra over mesclun greens and seared heirloom tomatoes, all dressed in a balsamic vinaigrette. While they wouldn't share the recipe, it was fairly easy to duplicate.
Fried Okra and Heirloom Tomato Salad
(4 servings)
½ lb seasoned, sliced, battered & fried FRESH OKRA
4 medium HEIRLOOM TOMATOES, cored and quartered
2 Tbsp GRAPE SEED OIL
4 cups MESCLUN GREENS
SALT & FRESHLY GROUND PEPPER
3 Tbsp GOOD BALSAMIC VINEGAR
1 tsp DIJON MUSTARD
½ tsp HONEY
KOSHER SALT
FRESH BLACK PEPPER
dash CAYENNE PEPPER
6 Tbsp EXTRA VIRGIN OLIVE OIL
In a re-sealable jar (a canning jar is ideal for this) combine vinegar, dijon mustard, honey, salt and both peppers. Screw on the cover and shake well until the salt dissolves. Add the olive oil, re-seal and shake until the dressing emulsifies. Taste and adjust seasonings. Reserve.
Batter and fry the okra, drain on a paper towel, reserve and keep warm.
Lightly season the tomato quarters with salt and pepper. Heat the grape seed oil in a non-stick frying pan and quickly sear both faces of the heirloom tomatoes. (depending on your stove, I'd say about a minute a face) You don't want the tomatoes "cooked" but you do want them warmed.
While the tomatoes are searing, in a large bowl, dress the mesclun with the vinaigrette and place 1 cup of the dressed greens on each of 4 salad plates.
When they're finished, place 4 tomato quarters around each plate, toss a good handful of the okra over the top and serve.
This recipe (which I "liberated" from a local restaurant) combines warm, fried okra over mesclun greens and seared heirloom tomatoes, all dressed in a balsamic vinaigrette. While they wouldn't share the recipe, it was fairly easy to duplicate.
Fried Okra and Heirloom Tomato Salad
(4 servings)
½ lb seasoned, sliced, battered & fried FRESH OKRA
4 medium HEIRLOOM TOMATOES, cored and quartered
2 Tbsp GRAPE SEED OIL
4 cups MESCLUN GREENS
SALT & FRESHLY GROUND PEPPER
3 Tbsp GOOD BALSAMIC VINEGAR
1 tsp DIJON MUSTARD
½ tsp HONEY
KOSHER SALT
FRESH BLACK PEPPER
dash CAYENNE PEPPER
6 Tbsp EXTRA VIRGIN OLIVE OIL
In a re-sealable jar (a canning jar is ideal for this) combine vinegar, dijon mustard, honey, salt and both peppers. Screw on the cover and shake well until the salt dissolves. Add the olive oil, re-seal and shake until the dressing emulsifies. Taste and adjust seasonings. Reserve.
Batter and fry the okra, drain on a paper towel, reserve and keep warm.
Lightly season the tomato quarters with salt and pepper. Heat the grape seed oil in a non-stick frying pan and quickly sear both faces of the heirloom tomatoes. (depending on your stove, I'd say about a minute a face) You don't want the tomatoes "cooked" but you do want them warmed.
While the tomatoes are searing, in a large bowl, dress the mesclun with the vinaigrette and place 1 cup of the dressed greens on each of 4 salad plates.
When they're finished, place 4 tomato quarters around each plate, toss a good handful of the okra over the top and serve.