Happy Sunday, friends! Weekends are meant for rejuvenation...and getting away from work. I had to work a little yesterday morning, but it was well worth it. I spent the morning handing out donated professional clothing to individuals who needed them. With the Capital Area Workforce Development Career Fair this week, I hope these individuals feel confident in their new clothing and end up with a wonderful job!
1/2 cup cornmeal
1 tsp. dried mint
1 tsp. ground cumin
1/2 tsp. salt
1/2 cup buttermilk
3 large green tomatoes, cut into 1/4-inch thick slices
vegetable oil
2 heads of lettuce
Rose Vinaigrette
Garnish: gourmet edible petite rose petals (maybe for a special occasion)
Whisk together first 5 ingredients in a bowl until smooth, dip tomato slices evenly in batter.
Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden.
Arrange lettuce evenly on plates; top each with 2 tomato slices. Drizzle with Rose Vinaigrette. Garnish, if desired
Rose Vinaigrette
3 large shallots
1/4 tsp. salt
1 T. honey
1/3 cup red wine vinegar
2 tsp. rose water
1/3 cup vegetable oil
Stir together first 4 ingredients and rose water; whisk in oil.
(6 servings)
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