You may also like
Categories:
green tomatoes olive oil milk flour eggs salt pepper _____ margarine onion preserves apple cider vinegar water _____ Salad ham
Viewed: 64 - Published at: 2 years agoIngredients
- FOR THE FRIED GREEN TOMATOES:
- 3 whole Medium (or 5 Small) Green Tomatoes
- 1/2 cups Olive Oil
- 1/3 cups Milk
- 1/2 cups Flour
- 2 whole Eggs, Beaten
- 3/4 cups Corn Meal
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- _____
- FOR THE PEACH VINAIGRETTE:
- 2 Tablespoons Margarine
- 2 Tablespoons Onion Finely Minced
- 1/2 cups Peach Preserves
- 1 ounce, fluid Apple Cider Vinegar
- 1 ounce, fluid Water
- _____
- FOR THE SALAD:
- 2 heads Romaine Lettuce
- 1 pound Ham, Diced
- 4 ounces, fluid Goat Cheese Crumbled
Method
- For the fried green tomatoes:
- 1. Slice tomatoes 1/4" thick, salt both sides and let sit 1/2 hour.
- 2. Heat oil in a skillet.
- 3. Set up milk, flour, eggs and corn meal in separate bowls.
- 4. Add salt and pepper to the corn meal.
- 5. When the oil is hot, dip each tomato in milk, then flour, then egg, then corn meal.
- 6. Fry on both sides until browned.
- For the vinaigrette:
- 1. Melt margarine in a small pan and brown the onion.
- 2. Stir in and melt the peach preserves.
- 3. Stir in apple cider vinegar and water.
- 4. Let cool.
- For the salad:
- 1. Tear romaine lettuce and divide between 6 plates.
- 2. Top with ham, fried green tomatoes and sprinkle with goat cheese.
- 3. Drizzle with peach vinaigrette or serve separately.
