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Fried Green Tomatoes
4 servings Cook: 8 minutes
Prep: 20 minutes
View Nutrition Facts
Ingredients
- 1/4 cup yellow cornmeal
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 large green tomatoes, sliced about 3/8 inch thick (8 center-cut slices)
- 4 cups mesclun (mixed baby greens)
- 4 teaspoons olive oil
- 1 Dash pepper & pepper
- 3 tablespoons cooking oil or olive oil
- 2 teaspoons balsamic vinegar
- SERVES 4-5
Directions: In a pie plate or baking dish combine cornmeal, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper.
Coat both sides of tomato slices with the cornmeal mixture.
In a large skillet heat cooking or olive oil over medium heat.
Add tomato slices, half at a time, and cook about 4 minutes or until golden brown, turning once. (Add more oil if necessary.)
Drain on paper towels. Repeat with remaining tomato slices.
In a medium bowl drizzle the mesclun with olive oil and vinegar.
Sprinkle with the salt and pepper; toss to coat.
Divide the mesclun mixture among salad plates. Top with the tomatoes.
Can be placed on french bread as pizza as well.
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