Hot and Hot Tomato Salad

(2) Course Salads

Ingredients in this Recipe

1 (6 ounce) smoked ham hock
1 cup fresh shelled lady peas (about 6 ounces) or black eyed peas, rinsed well and drained
1 cup small cherry tomatoes, halved
1 large onion, peeled and quartered
1 small garlic clove, minced
1 teaspoon freshly ground black pepper, divided
1 thyme sprig
1/4 cup coarse ground cornmeal
2 cups peanut oil
2 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2.25 ounces all purpose flour (about 1/2 cup)
3 applewood smoked bacon slices, cooked and coarsely crumbled
3/4 teaspoon kosher salt, divided
30 whole baby okra, trimmed
6 tablespoons buttermilk, divided
6 tablespoons minced fresh chives
6 tablespoons torn fresh basil
7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4 inch thick slices

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