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Hot and Hot Tomato Salad Recipe

Hot and Hot Tomato Salad Recipe

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Ingredients

Count

Nutrition

847

Calories

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Ingredients:

Serving

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

Directions:

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.
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 peas are just tender, stirring occasionally. Remove from heat; drain and cool. Discard ham hock, onion, and thyme.
Clip a candy/fry thermometer onto the side of a large skillet; add 2 cups peanut oil to pan. Heat peanut oil to 350°. Place 1/4 cup buttermilk in a shallow dish. Combine flour, cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well. Dip okra in buttermilk; dredge in flour mixture. Place okra in hot oil; fry 2 minutes or until golden, making sure oil temperature remains at 350°. Remove okra using a slotted spoon; drain on paper towels.
Divide tomato slices evenly among 6 plates; top each serving evenly with cherry tomatoes. Spoon 2 heaping tablespoons peas over each tomato stack. Arrange 5 pieces fried okra on each serving; sprinkle evenly with bacon.
Combine the remaining 2 tablespoons buttermilk, chives, and garlic in a small bowl. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and juice; stir well with a whisk. Gradually add remaining 1 tablespoon olive oil, while whisking vigorously. Stir in crème fraîche. Drizzle 2 tablespoons dressing mixture over each serving; top with 1 tablespoon basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	847.28 Kcal (3547 kJ)
Calories from fat	747.74 Kcal
		% Daily Value*
Total Fat	83.08g	128%
Cholesterol	8.17mg	3%
Sodium	296.97mg	12%
Potassium	308.15mg	7%
Total Carbs	22.81g	8%
Sugars	3.42g	14%
Dietary Fiber	3.69g	15%
Protein	5.52g	11%
Vitamin C	20.8mg	35%
Iron	1mg	6%
Calcium	85.3mg	9%

Amount Per 100 g
Calories	358.02 Kcal (1499 kJ)
Calories from fat	315.96 Kcal
		% Daily Value*
Total Fat	35.11g	128%
Cholesterol	3.45mg	3%
Sodium	125.48mg	12%
Potassium	130.21mg	7%
Total Carbs	9.64g	8%
Sugars	1.44g	14%
Dietary Fiber	1.56g	15%
Protein	2.33g	11%
Vitamin C	8.8mg	35%
Iron	0.4mg	6%
Calcium	36mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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