Malt vinegar has a mid-palate weight that pairs nicely with the acidic tomatoes, crispy okra, and sweet onion. Because you are not cooking the egg, you'll need to use a pasteurized egg yolk so that it won't contain any harmful bacteria.
Source: The Keto Diet
1. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high.
2. Add half of the okra to pan, cut side down, cook for 4 minutes, turn cook for 1 minute.
3. Remove okra from pan, repeat step 2.
4. Arrange tomato slices in a single layer on a rimmed baking sheet.
5. Sprinkle 1/4 teaspoon salt and let stand for 5 minutes.
6. Combine remaining salt, with egg yolk in medium bowl, whisking until pale yellow and creamy.
7. Stir in vinegar and mustard, then slowly add 1/2 cup canola oil in a thin, steady stream, stirring constantly.
8. Arrange tomatoes on a platter so that they overlap slightly, top with any juices that have accumulated on the pan.
9. Top tomatoes with okra and onion, drizzle vinegar mixture evenly over top, sprinkle with basil, parsley, and black pepper.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 243 | ||
Calories from Fat: 198 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 26.2mg | 8 % | |
Sodium 137.6mg | 5 % | |
Potassium 573.6mg | 15 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 7.6g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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