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Categories:
cooking spray okra pods kosher salt tomatoes egg yolk malt mustard canola oil very basil parsley freshly ground black pepper
Viewed: 81 - Published at: 4 years agoIngredients
- Cooking spray
- 10 ounce fresh okra pods, halved lengthwise
- 3/4 teaspoon kosher salt, divided
- 3 pounds assorted heirloom tomatoes, cut into 1/2-inch slices
- 1 pasteurized large egg yolk
- 1 tablespoon malt or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup canola oil
- 2/3 cup very thinly sliced Vidalia onion
- 1/2 cup small basil leaves
- 1/4 cup fresh flat-leaf parsley leaves
- 1/2 teaspoon freshly ground black pepper
Method
- Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add half of okra to pan, cut side down; cook 4 minutes. Turn; cook 1 minute. Remove okra from pan. Repeat procedure with cooking spray and remaining okra. Sprinkle with 1/4 teaspoon salt.
- Arrange tomato slices in a single layer on a rimmed baking sheet; sprinkle with 1/4 teaspoon salt. Let stand 5 minutes.
- Combine remaining 1/4 teaspoon salt and yolk in a medium bowl, stirring with a whisk until pale yellow and creamy. Stir in vinegar and mustard. Slowly add canola oil in a thin, steady stream, stirring constantly.
- Arrange tomatoes on a platter so they overlap slightly; top with any juices that have accumulated on the pan. Top tomatoes with okra and onion; drizzle vinegar mixture evenly over top. Sprinkle with basil, parsley, and black pepper.
