Malt vinegar has a mid-palate weight that pairs nicely with the acidic tomatoes, crispy okra, and sweet onion.
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
Est. added sugars 0g
How to Make It
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.
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