Charred Okra with Tomato Vinaigrette, Fresh Herbs & Lime

MAKES 8 APPETIZER SERVINGS

Ingredients:
2 tomatoes (about the size of a fist)
1 clove garlic
1 Tbsp sherry vinegar
1/2 cup extra-virgin olive oil, plus more for grilling
1 tsp red pepper flakes, plus more for garnish
1/2 cup fresh herbs, picked and de-stemmed (parsley, chive, basil, tarragon …. No Rosemary
1 lime, cut into “cheeks”
24 pieces okra
Kosher salt

Method:

Prepare the Tomatoes: Light a charcoal grill. Bring 8 cups salted water (tastes like the ocean) to a boil. Score an “X” in the bottom of each tomato and core the stem. Prepare an ice bath. Blanch tomatoes for 45 sec to 1 1/2 min, transfer to ice bath, peel skins, halve, and scoop out seeds. Blend flesh with garlic and a pinch of salt until smooth but pulpy. Stir in vinegar and 1/2 cup olive oil. Season to taste.

Grill the Okra: Halve okra lengthwise. Toss with olive oil and salt. Grill cut-side down over hot coals until
quickly charred but still crisp, 1–2 min total. Toss with herbs, olive oil, lime juice, and salt.

Assemble: Spread tomato vinaigrette on a serving dish. Arrange grilled okra and herbs on top. Garnish with lime cheek and red pepper flakes. Squeeze lime at the table and serve immediately.