Fried Green Tomatoes on a Bed of Greens |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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BHG Dinnertime Ingredients:
1/4 cup yellow cornmeal |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
2 large green tomatoes, sliced about 3/4 inch thick (8 center-cut slices) |
3 tablespoons cooking oil or 3 tablespoons olive oil |
4 cups mesclun |
4 teaspoons olive oil |
2 teaspoons balsamic vinegar |
Directions:
1. In a shallow dish combine cornmeal, salt, and pepper. Coat both slices of tomato slices with cornmeal mixture. IN a large skillet heat the oil over medium heat. Add tomato slices half at a time, cook about 4 minutes or until golden brown, turning once halfway through cooking and adding more oil if necessary. Drain on paper towels. Repeat with remaining slices.
2. In a medium bowl drizzle the mesclun with the 4 t olive oil and vinegar; toss to coat. Season to taste with salt and pepper.
3. Divide mesclun mixture among 4 salad plates. Top with tomatoes.
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