Hot and Hot Tomato Salad Serves 6
INGREDIENTS
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6 large beefsteak tomatoes, cored and cut into ¼-inch slices
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2 large Golden Delight tomatoes, cored and cut into ¼-inch slices
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2 large Rainbow tomatoes, cored and cut into ¼-inch slices
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½ pint Sweet 100 cherry tomatoes
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¾ cup plus 3 tbsp. balsamic vinaigrette (recipe follows), divided
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1 ½ tsp. kosher salt, plus more for seasoning
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¾ tsp. freshly ground black pepper, plus more for seasoning
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1 smoked ham hock
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1 large onion, peeled and quartered
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1 fresh thyme sprig
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1 cup fresh field peas, such as black-eye, pink-eye, crowder, or butter beans
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3 ears yellow corn, husks and silks removed
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2 tbsp. peanut oil
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4 cups vegetable oil
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30 pieces baby okra, trimmed just under the cap
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¼ cup buttermilk
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¼ cup corn flour
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¼ cup cornmeal
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¼ cup all-purpose flour
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6 slices applewood-smoked bacon, cooked until crisp
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¾ cup chive dressing (recipe follows)
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6 tbsp. chiffonade of fresh basil
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