Heirloom Tomatoes With Charred Okra, Vidalias, And Malt Mayo

• Cooking spray
• 10 ounce fresh okra pods, halved lengthwise
• 3/4 teaspoon kosher salt, divided
• 3 pounds assorted heirloom tomatoes, cut into 1/2-inch slices
• 1 pasteurized large egg yolk
• 1 tablespoon malt or balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup canola oil
• 2/3 cup very thinly sliced Vidalia onion
• 1/2 cup small basil leaves
• 1/4 cup fresh flat-leaf parsley leaves
• 1/2 teaspoon freshly ground black pepper

1. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add half of okra to pan, cut side down; cook 4 minutes. Turn; cook 1 minute. Remove okra from pan. Repeat procedure with cooking spray and remaining okra. Sprinkle with 1/4 teaspoon salt.
2. Arrange tomato slices in a single layer on a rimmed baking sheet; sprinkle with 1/4 teaspoon salt. Let stand 5 minutes.
3. Combine remaining 1/4 teaspoon salt and yolk in a medium bowl, stirring with a whisk until pale yellow and creamy. Stir in vinegar and mustard. Slowly add canola oil in a thin, steady stream, stirring constantly.
4. Arrange tomatoes on a platter so they overlap slightly; top with any juices that have accumulated on the pan. Top tomatoes with okra and onion; drizzle vinegar mixture evenly over top. Sprinkle with basil, parsley, and black pepper.

cooking spray, okra pods, kosher salt, tomatoes, egg yolk, malt, mustard, canola oil, very, basil, parsley, freshly ground black pepper

Taken from www.myrecipes.com/recipe/heirloom-tomatoes-charred-okra-vidalias-malt-mayo (may not work)