Southern Nicoise Salad

Ingredients

For the Potato Crusted Lump Crab:

• 1 pound colossal grade lump crab
• Salt and pepper
• 2 cups of buttermilk
• 2 cups potato flour or flake

For the Boquerones and Bacon Vinaigrette:

• 4 sliced thin boquerones
• 4 pieces cooked and chopped bacon
• Lemon zest of 1 lemon
• Lemon Juice of 1 lemon
• ¼ cup olive oil
• 3 tablespoons bacon fat

For the poached egg (63°):

• 12 eggs
• Water bath (63°c, 145.4°F)

For the pork rind crusted seared tuna loin:

• 5 lbs tuna loin
• Salt and pepper
• 2 oz flour
• 8 oz (fried and crushed) pork rinds
• 2 tablespoons oil

For the Pickled Okra:

• 1 pound okra
• 2 slices( ¼ inch thick) lemon
• 1 cup water
• 1 cup vinegar
• 1 tablespoon salt
• 1 tsp sugar
• <em>Spice Blend:</em>
• 1 tablespoon red pepper flake
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• 1 tablespoon celery seeds
• 1 tablespoon fennel seeds

Other Garnish and Raw Components:

• Baby Mixed Greens
• Heirloom Cherry Tomatoes
• Puffed Pork Skins
• BBB Tabasco Cured Bacon

Instructions

1. 1
   For the Potato Crusted Lump Crab: Season crab with salt and pepper and dredge in buttermilk, lightly dust crab with flour
2. 2
   Flash fry crab in 375° oil, drain
3. 3
   For the Boquerones and Bacon Vinaigrette: Add all ingredients into a bowl and whisk till incorporated
4. 4
   For the poached egg (63°): Using an Immersion circulator heat water to 145.4°F
5. 5
   Place the eggs in the water bath for 32 minutes, then drop the temp to 140° and hold till service.
6. 6
   For the pork rind crusted seared tuna loin: Mix the flour and pork rinds
7. 7
   Season the Tuna with salt and Pepper then roll in floured mixture
8. 8
   Over very high heat sear the tuna on all sides just until crust is formed insuring that tuna is still rare
9. 9
   Let rest then slice and plate on salad
10. 10
    For the Pickled Okra: Dissolve the salt and sugar in the water and vinegar mixture. In Mason jars place lemon slice in the bottom followed 1.5 T of spice blend. Add okra to jar and cover with vinegar/water solution. Place lid on the jars and place in a pot with enough water to cover the jars by at least 2 inches. Bring to a boil and hold for 15 minutes, remove from the water bath and cool a room temperature for 4 hours. Store in a dark place away from sunlight.