At Joule, Rachel Yang and Seif Chirchi's food has become beloved for its startling, thoughtful, seamless melding of flavors from Korea, France, America and, well, everywhere. Recently, Weekly readers voted Joule the "Best Restaurant to Expand Your Palate." The menu, with dishes like chopped cucumber salad with acorn jelly and whole mackerel with smoked tomato puttanesca and daikon salad, makes it clear why.
So it should come as no surprise that when asked to share a recipe, Yang's immediate reply was, "Something that might be interesting is summer tomato salad, soy-sherry vinaigrette, with smoky pickled okra...what do you think?"
We think yes.
Here, Yang takes tomatoes, pairs them with quick-pickled okra, and gives them an unexpected, intensely flavorful twist. For all the recipe's varied textures and depth of flavor, though, it is dead simple to make.
Summer Tomato Salad with Smoky Pickled Okra and Soy-Sherry Vinaigrette
4 ounces okra
1/2 cup rice wine vinegar
1/2 cup sugar
1/4 cup water
1 tsp salt
2 tsp smoked paprika
1 pound mixed heirloom tomatoes, sliced into wedges
1 small red onion, cut into thin slices
1 bunch scallions, white and greens up to 3 inches below tips, coarsely chopped
1/4 cup soy sauce
1/4 cup sherry vinegar
3/4 cup canola oil
For the smoky pickled okra, put rice wine vinegar, sugar, water, salt, and smoked paprika in a small saucepan over high heat and bring to a boil. Add okra and set aside. Once cooled, slice the okra.
For the soy-sherry vinaigrette, mix the soy sauce, sherry vinegar, and canola oil well.
Toss the tomatoes, onions, scallions, and okra together in a large bowl. Dress with vinaigrette and serve.