Salad days

Every time I think the market can’t possibly have more beautiful summer produce to offer, I’m proven wrong – it’s almost too much of a good thing. It’s hard for me to exercise restraint with so much bounty before me, and when I bring it all home it’s important not to let it go to waste.

Luckily, we love our veggies, and this time of year it’s easy to load up on them. This salad was the first of many main dish versions I have planned for the week, and it features two southern favorites: fried green tomatoes and fried okra. I did a basic dredge, first in a mixture of buttermilk and beaten egg, then coated the tomatoes and okra in seasoned flour and cornmeal, and fried them in batches until crisp and golden. I arranged them on a bed of young, peppery arugula leaves, drizzling them with a buttermilk-Tabasco vinaigrette. A smattering of halved yellow and red grape tomatoes came next, and to gild the lily a wee bit more, I topped each plate with a poached egg.

Dinner:  July 28, 2008

One of the things we both loved about this salad was the interplay between the tart and crusty green tomatoes and the sweet fresh ones. The dressing was a total experiment, but a successful one, providing a little bit of heat and becoming creamier as it mixed with the egg yolk.

6 thoughts on “Salad days

  1. This sounds truly delicious!! I’m going to try it as soon as I snag some green tomatoes.
    Speaking of which, I had the most delicious brunch recently — eggs benedict, but with fried green tomatoes on the bottom in place of the english muffins…had to spread my excitement! 🙂

  2. How fab do those fried green tomatoes look!!
    Our CSA has green tomatoes available this week and I ordered some to pickle. But they may not last that long!

  3. Jennifer Hess says:

    Kathy – Thank you!

    Amy and Mary – that is high praise coming from you Southern ladies 😉

    Jackie – Oh, that sounds wonderful!

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