Author Notes
Seasonal salad that is the utilization of the bounty of your garden or trip to the Farmer's Market. Farm to Table. —Jessica Kuklo
Ingredients
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3
Large Heirloom Tomatoes Cored and Sliced in 1/4" inch Slices
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1/2 cup
Small Heirloom Tomatoes i.e. Jelly Beans, Grape Slice in Half
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1/2 teaspoon
Fresh Ground Black Pepper
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1/4 teaspoon
Fresh Ground Pink Himalayan Salt
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1 tablespoon
Extra Virgin Olive Oil
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1 tablespoon
Red Wine Vinegar
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1/2 cup
Fresh Field Peas, Rinsed and Drained
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3 ounces
Smoked Ham Hock
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1
Small White Onion Peeled and Quartered
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1
Sprig of Fresh Thyme
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2 cups
Peanut Oil
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6 tablespoons
Buttermilk
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1/2 cup
All Purpose Flour
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1/4 cup
Coarse Ground Cornmeal
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10
Baby Okra Trimmed
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4
Slices of Applewood Smoked Bacon
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3 tablespoons
Fresh Chopped Chives
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1
Small Garlic Clove Minced
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1 tablespoon
Fresh Lemon Juice
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2 tablespoons
Creme Fraiche
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3 tablespoons
Fresh Torn Green and Purple Basil
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1 cup
Fresh Silver Queen Corn
Directions
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Sprinkle cut sides of tomatoes with 1/4 teaspoon pepper and 1/8 teaspoon salt; drizzle with 1 tablespoon olive oil and vinegar. Set aside.
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Combine peas, ham hock, onion, and thyme in a medium saucepan; cover with cold water. Bring to a simmer over medium heat; simmer 15 minutes or until peas are just tender, stirring occasionally. Remove peas from water than cook the corn till tender drain and cool. Discard ham hock, onion, and thyme.
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Clip a candy/fry thermometer onto the side of a large skillet; add 2 cups peanut oil to pan. Heat peanut oil to 350°. Place 1/4 cup buttermilk in a shallow dish. Combine flour, cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well. Dip okra in buttermilk; dredge in flour mixture. Place okra in hot oil; fry 2 minutes or until golden, making sure oil temperature remains at 350°. Remove okra using a slotted spoon; drain on paper towels.
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Divide tomato slices evenly among 2 plates; top each serving evenly with cherry tomatoes. Spoon 2 heaping tablespoons peas over each tomato stack. Arrange 1/2 cup of corn around the base of tomato stack. Arrange 5 pieces fried okra on each serving; Cross 2 slices of bacon on top of each salad
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Combine the remaining 2 tablespoons buttermilk, chives, and garlic in a small bowl. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and juice; stir well with a whisk. Gradually add remaining 1 tablespoon olive oil, while whisking vigorously. Stir in crème fraîche. Drizzle 2 tablespoons dressing mixture over each serving; top with 1 tablespoon basil.
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