Tomato and Smoked Buratta Salad with Fried Okra

Recipe courtesy of Chef Clayton Anderson and Chef Aaron Matyac.
as seen on episode “Okra | Willow Spring, NC“, Season 8

Repeat the recipe for fried okra, cutting the okra long ways or 1/4 to 1/2 inch rings.

Smoke mozzarella buratta at zero degrees on cold setting for 1 hour. Cover with a light amount of oil and reserve for later use. You can also find smoked mozzarella buratta in certain grocery stores.

For the pesto, to make pesto aioli:

Ingredients:

• 1 qt. packed parsley
• 1 qt. packed cilantro
• 1 qt. packed basil
• 1 qt. packed mint
• 1 pt. canola or salad oil
• 1 pt. sunflower seeds
• 4 cloves garlic
• 1 cup lemon juice
• 2 Tbsp. lemon zest
• 3 tsp. salt
• 2 ¼ tsp. black pepper

To make pesto aioli, combine 2 parts mayo with 1 part pesto. For a small batch of 2 cups mayo and 1 cup mayo, use the juice from one lemon.

Cut heirlooms tomatoes in slices, season with salt and pepper, if desired. Smooth pesto onto the plate covering the surface. Top with tomatoes, place mozzarella in the center and sprinkled fried okra on top of tomatoes.

Tags: Fried Okra, Tomato and Smoked Buratta Salad

Category: Recipes