- 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
- calories 189
- fat 15.1 g
- satfat 1.3 g
- monofat 9.2 g
- polyfat 4.2 g
- protein 3 g
- carbohydrate 13 g
- fiber 4 g
- cholesterol 23 mg
- iron 1 mg
- sodium 212 mg
- calcium 65 mg
- sugars 7 g
- Est. Added Sugars 0 g
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.