THOM 5 | Fall / Winter 2015

HOT AND HOT TOMATO SALAD
6 large beefsteak tomatoes, cored,
sliced into ¼-inch thick slices
2 large golden delight tomatoes, cored,
sliced into ¼-inch thick slices
2 large rainbow tomatoes, cored,
sliced ¼” thick slices
½ pint sweet 100 tomatoes
¾ cup plus 3 tablespoons Balsamic
Vinaigrette (recipe follows), divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 smoked ham hock
1 large onion, peeled and quartered
1 fresh thyme sprig
1 cup fresh field peas (black-eye, pink-eye,
crowder, or butter beans)
3 ears of yellow corn, shucked
2 tablespoons peanut oil
4 cups vegetable oil
30 pieces whole baby okra, stems trimmed
¼ cup whole-milk buttermilk
¼ cup corn flour
¼ cup cornmeal
¼ cup all-purpose flour
6 slices applewood-smoked bacon,
cooked to crisp
¾ cup chive dressing (recipe follows)
6 tablespoons chiffonaded fresh basil
In a large bowl, combine the tomatoes with ¾ cup of the balsamic
vinaigrette; season with salt and pepper to taste. Combine the ham
hock, onion, thyme and field peas in a medium stock pot with
enough cold water to cover the peas. Bring the peas to a simmer and
cook until just tender, approximately 12–15 minutes, stirring
occasionally. Drain and cool the peas, removing and discarding the
ham hock, onion quarters and thyme sprig. Place the peas in a bowl;
set aside.
Shave the kernels off the corn cobs into a medium bowl, discarding
the silk hairs. Heat peanut oil in a large skillet over medium-high
heat. Add corn kernels and cook until tender, about 8–10 minutes.
Season the corn with salt and pepper, and remove from the heat,
allowing to cool slightly. Add the corn and the remaining 3
tablespoons of balsamic vinaigrette to the cooked field peas. Set the
mixture aside to marinate at room temperature until ready to serve.
Meanwhile, pour the vegetable oil into a large, deep skillet to a depth
of 3 inches. Preheat the oil until a deep-frying thermometer reads
350˚F. Place the okra pods in a small bowl with the buttermilk. Toss
until well coated.
In a separate bowl, combine the corn flour, cornmeal, all-purpose
flour, and season with salt and pepper. Drain the okra from the
buttermilk and toss it in the cornmeal mixture, shaking off any
excess cornmeal mixture. Place the okra in the preheated vegetable
oil and fry each okra pod for 2–3 minutes, or until golden. Remove
the okra from the hot oil with a slotted spoon and place it on a
paper-towel-lined plate. Season the okra with salt and pepper, to
taste. To serve, arrange each of the different types of tomatoes on 6
plates. Divide the pea and corn mixture on top of the tomatoes.
Arrange 5 pieces of fried okra around each plate and place 1 slice of
crispy bacon on the top of each salad. Drizzle 1–2 tablespoons of the
chive dressing over the salad and garnish each plate with 1
tablespoon of the basil.
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
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup olive oil
¼ cup crème fraîche
Balsamic
Vinaigrette
¼ cup extra virgin olive oil
¼ cup olive oil
½ cup finely chopped fresh chives
½ cup balsamic vinegar
¼ cup chopped green onions
Kosher salt, to taste
Freshly ground black pepper, to taste
Combine garlic and chives in a small bowl. Add the egg yolk
and next 3 ingredients; whisk to combine. Add the olive oil in
a thin, steady stream, while whisking vigorously to create an
emulsion. Whisk in the crème fraîche. If the mixture is too
thick, add a few drops of water. Cover and chill for at least 20
minutes before serving. This dressing will keep refrigerated
in an airtight container for up to two days. Yields 1¼ cups.
Whisk together all of the ingredients in a large
bowl. The vinaigrette can be used immediately
or stored in an airtight container in the
refrigerator for up to five days. Bring the chilled
vinaigrette to room temperature and whisk
well before serving. Yields 1 cup.
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