Maryland Summer Succotash with Fish Pepper Vinaigrette

Make the vinaigrette

1. Cut fish pepper in half lengthwise, and place one pepper half in a blender. Reserve remaining half for another use. Add pickled okra brine, dry mustard, sugar, black pepper, and salt. Process mixture; with blender running, slowly drizzle in olive oil, processing until a smooth and creamy dressing forms, about 30 seconds. Set aside.

Make the succotash

1. Bring 3 quarts water to a boil in a large saucepan over high. Meanwhile, fill a large bowl with ice and water; set aside. Score a small (1-inch) “X” into bottom of each tomato. Add tomatoes to boiling water; cook, undisturbed, until skins start to peel back, 30 seconds to 1 minute. Immediately transfer tomatoes to ice bath. Reserve saucepan of water. Let tomatoes stand 2 minutes. Dry, peel, seed, and chop tomatoes; discard skins and seeds. Set tomatoes aside.

2. Return saucepan with water to a boil over high. Stir in black-eyed peas and 1 tablespoon salt. Return to a boil over high. Reduce heat to medium; gently boil, stirring occasionally, until peas are tender, 20 to 25 minutes. Drain and set aside.

3. Melt butter in a large, deep skillet over medium-high. Cook, stirring occasionally, until butter just begins to brown, 2 to 3 minutes. Add onion, red bell pepper, green bell pepper, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in drained peas, corn, berbere, and remaining 1 1/2 teaspoons salt. Cook, stirring occasionally, just until corn is tender, about 3 minutes. Stir in chopped tomatoes. Transfer mixture to a large serving bowl. Season with additional salt and black pepper to taste. Set aside.

Make the fried pickled okra

1. Pour vegetable oil to a depth of 3/4 inch into a large cast-iron skillet; heat over medium-high to 375°F. Meanwhile, whisk together egg and 2 tablespoons water in a shallow bowl until well combined. Stir together corn flour, cornmeal, salt, and black pepper in a separate shallow bowl. Working in batches, dip okra pieces in egg mixture; remove okra, letting excess drip off, and transfer to flour mixture, tossing to fully coat. Transfer coated okra to a small baking sheet. Working in two batches and returning oil to 375°F between batches, fry okra, stirring occasionally, until light golden and crisp, about 2 minutes. Transfer okra to a paper towel–lined plate, and immediately sprinkle with salt to taste.

2. Add 1/4 cup vinaigrette to succotash, and toss. Top with fried pickled okra, and garnish with microgreens, if desired. Serve with remaining fish pepper vinaigrette on the side.