Thursday, April 28, 2011
Farmers Market Tomato and Okra Salad - serves 4
2 Beefsteak tomatoes, sliced thick
4 ears fresh corn, roasted with hulls(bake at 375 for 30 minutes, then cut from cob
2 cups okra, stem and ends removed, then sliced (add to a bowl of salt water to remove slime)
3/4 cup ground cornmeal
1/2 cup flour
1 cup olive oil (vegetable or canola may also be used)
2 eggs, beaten
8 basil leaves
Sea salt and fresh ground pepper
Balsamic vinegar (optional) for drizzling
Olive Oil for drizzling
Stack 2 slices of tomatoes on plate. Meanwhile, in two pie pans, add cornmeal mixture to one and beaten eggs in another. Heat 1 cup olive oil in large pan. While heating, in batches, add okra to egg then to cornmeal, tossing to coat. Add to oil and cook, tossing occasionally, for about 4-5 minutes per batch. Drain okra in a paper towel lined bowl, adding salt per batch. Repeat until all okra has been cooked.
Add okra and corn to plate and top tomatoes with 2 basil leaves. Season with salt and pepper and drizzle plate with olive oil and balsamic.