FRIED GREEN TOMATOES WITH ARUGULA AND CORNBREAD CROUTONS
Serves 4
Prep: 30 minutes Cook: 5 minutes
If green tomatoes are unavailable, you can use firm, unripe red tomatoes or large tomatillos. For a less spicy salad, substitute bottled Caesar or sun-dried tomato dressing for the Sriracha mayonnaise.
3 to 4 medium-size green tomatoes, 12 ounces total
1 egg
1/3 cup milk
1/4 cup cornmeal
Salt, freshly ground
pepper
1 to 2 tablespoons
vegetable oil
1 to 2 tablespoons butter 4 cups baby arugula or
mixed baby greens 1 cup halved yellow or red
cherry tomatoes
1/4 cup sliced fresh chives 1/2 cup cornbread
croutons, see recipe Sriracha mayonnaise,
recipe follows
1. Slice green tomatoes into 1/2-inch thick slices. Crack egg into a small dish and beat with milk to blend. Put cornmeal and 1/4 teaspoon salt and pepper into another small dish. Sprinkle the tomato slices with salt and pepper, then dip into the egg to coat on all sides. Then dip each slice into the cornmeal and turn to coat all sides with cornmeal. Set on a plate while the pan heats.
2. Heat a large nonstick skillet over medium heat until hot. Add 1 tablespoon each oil and butter. As soon as butter melts, and working in batches, add battered tomato slices in a single uncrowded layer. Cook, turning once with a spatula, until golden brown on both sides and tomatoes are tender, about 5 minutes. Remove to a plate while you fry the remaining tomatoes, adding more oil and butter as needed.
3. Arrange arugula on a platter. Top with the warm fried tomatoes. Sprinkle with cherry tomatoes and chives. Sprinkle with croutons. Use a squeeze bottle or fork to drizzle Sriracha mayonnaise generously over everything. Serve.
Cornbread croutons:
Use cornbread from the bakery or a mix. Cut 4 thick cornbread squares, about 8 ounces total, into 1 inch pieces. You’ll have about 4 cups. Put cubes onto a baking sheet. Sprinkle cubes with coarse salt, dried oregano and black pepper. Bake in 425 degree oven until crusty brown, about 12 to 15 minutes. Cool. Store in foil.
Sriracha mayonnaise:
Mix 1/4 cup mayonnaise and 2 to 3 tablespoons Sriracha in a small dish. Refrigerate covered.
Nutrition information per serving: 336 calories, 22 g fat, 6 g saturated fat, 84 mg cholesterol, 29 g carbohydrates, 10 g sugar, 7 g protein, 861 mg sodium, 3 g fiber