Tomato and Okra Salad

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1 pound okra

3 large ripe tomatoes, peeled, seeded, and coarsely chopped

1 small head Boston lettuce

1/4 cup Classic Vinaigrette, recipe follows

2 teaspoons Chile Oil, or to taste, recipe follows

Classic Vinaigrette:

3 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1/2 teaspoon Dijon-style mustard

Pinch of sugar

Salt and freshly ground black pepper, to taste

9 tablespoons extra-virgin olive oil

Chile Oil:

1 cup peanut oil

6 fresh bird chiles, or to taste

Boiled Okra:

1 1/2 pounds fresh okra pods 

1 tablespoon vegetable oil 

1 medium onion, minced 

2 1/2 cups beef stock 

1 teaspoon freshly squeezed lemon juice