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Heirloom Tomatoes with Charred Okra, Vidalias, and Malt Mayo

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Active time 22 mins
Total time 26 mins
Yield

Serves 8 (serving size: about 1 cup)

Malt vinegar has a mid-palate weight that pairs nicely with the acidic tomatoes, crispy okra, and sweet onion.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. Arrange tomato slices in a single layer on a rimmed baking sheet; sprinkle with 1/4 teaspoon salt. Let stand 5 minutes.

  3. 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.

  4. 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.