Chef Chris Hastings’ Tomato Salad with Fried Okra, Field Peas, Sweet Corn and Bacon

Chef Chris Hastings | Seafood: Shrimp

6 Servings

What you need

Ingredients
Balsamic Vinaigrette: 12 chive leaves, blanched and finely chopped; 1 c. olive oil; 1 small lemon, juiced; 1 egg yolk; 1 small sized bunch chives, thinly sliced; 1 small clove garlic, finely minced; 6 strips Applewood Smoked Bacon, thinly sliced and cooked until crisp; to taste salt & pepper
Chive Aioli: 6 Jumbo Shrimp; 4 c. vegetable oil; ¼ c. all purpose flour; ¼ c. corn meal; ¼ c. corn flour; ¼ c. buttermilk; 3 ears of yellow corn; 4 oz fresh field peas; ½ small onion chopped; 1 tsp fresh thyme; 30 small whole okra, fried; 2 big rainbow tomatoes; ½ pint sweet 100 tomatoes; 2 large golden delight tomatoes; 6 large beefsteak tomatoes
Salt and pepper: 1 c. balsamic vinegar; ½ c. sliced scallions; 1 c. picked chive leaves thinly sliced; ½ c. puree olive oil; ½ c. extra virgin olive oil

Steps

1.

Wash, core and slice tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.

2.

To prepare the okra, corn, field peas, balsamic vinaigrette, basil dressing and bacon, heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss until coated. Combine corn flour, cornmeal and all-purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside. Season with salt and pepper

3.

To prepare the field peas, simmer field peas in onion, water, fresh thyme, bacon trimmings and salt until just tender. When done, cool and set aside in small bowl.

4.

To prepare the corn, boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons balsamic vinaigrette and let sit.

5.

Chive Aioli

6.

Place garlic and chives in small bowl. Add yolk, lemon juice, salt and pepper. Vigorously whisk in olive oil, being sure to create emulsion. Add crème fraîche. Add a drop or two of water if too thick.

7.

Yield: 1 ¼ cups

8.

Balsamic Vinaigrette

9.

Combine all ingredients. Hold.

10.

Yield: 2 cups

11.

12.

Arrange sliced tomatoes on plates. Place whole sweet 100 tomatoes around the sliced tomatoes. Divide field peas and corn mixture evenly among plates. Arrange okra, bacon and shrimp on plates. Drizzle basil dressing over all ingredients and serve.