I served this with CL buttermilk biscuits from November 2008. The combination was great. The salad was so much better than I expected, the flavors just melded so perfectly, even the okra, which I usually don't like very much. I used pinkeye peas from my grandmother's garden, but didn't have the ham hock, so used two slices of the raw bacon. I used sour cream instead of creme fraiche. Overall, fabulous!
Hot and Hot Tomato Salad
Darian Posted: 08/05/10
MIJenn Posted: 07/21/10
Such a beautiful seasonal dish - definately company-worthy, as the colorful little bundles make each serving feel personalized. I made this recipe almost exactly as directed, but substituted a little Greek yogurt in place of the creme fraiche. I served this salad with a little sliver of CL's Herbed Ricotta Tart. It was a great pairing! My only complaint: it was slightly time-intensive. Perhaps working with canned black eyed peas, prepared okra, and leftover bacon would speed things up a bit, but don't miss out on the dressing, as it ties it all together. Impressive, thoughtful recipe.