Guest Post: Fried Green Tomato, Ham & Goat Cheese Salad from Carolina Heartstrings

This is the next in a series of guest posts by blogging friends.  Alessa from Carolina Heartstrings.com is one half of a blogging duo and she agreed to share one of her southern treats with us: a fried green tomatoes recipe!  

I am excited because, like her, I am a wee tiny itsy-bitsy bit impatient.  Being able to use some tomatoes EARLY is exciting to me and plays right into my need for quicker gratification.  This way I can have some while the rest finish maturing!  Sounds like a win-win to me.   So here you are, friends - a wonderful set of recipes to create a delicious meal, from a gracious blogging buddy.  

Enjoy!
Carrie

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Tammie and I are very appreciative of Carrie's offer to guest here on her great blog, "What's to Eat?". I love Carrie's idea of a week of menus. We do things a little differently at Carolina HeartStrings, though. We pick a theme for the month and I do Monday's recipes and Tammie does Thursday's. We both love to cook and love our Carolinas and Carolina HeartStrings is a way for us to share with y'all AND keeps us connected across the states. Here is a recipe from a few years ago and is appropriate for this time of year. 

Thanks again Carrie for the opportunity to visit with your readers.

Alessa

 Fried Green Tomato, Ham & Goat Cheese Salad

Patience has never been my virtue and maybe that’s why I love fried green tomatoes. While everything else in the garden must really ripen to maturity, not tomatoes. I can go out and pick some green ones and get right to cooking! What I really love about this salad is the flavor of the goat cheese with the tomatoes and peach vinaigrette.  This salad can serve 6, or 4 generously.

 

 
FRIED GREEN TOMATOES

Ingredients:
3 med or 5 small Green Tomatoes
1/3 cup Milk
½ cup Flour
2 Eggs, beaten
¾ cup Corn Meal
1 t. Salt
½ t. Pepper
½ cup Olive Oil

Directions:
1.   Slice Tomatoes ¼” thick, salt both sides and let sit ½ hour
2.   Heat Oil in skillet
3.   Set up Milk, Flour, Eggs and Corn Meal in separate bowls
4.   Add Salt & Pepper to Corn Meal
5.   When the Oil is hot dip each Tomato slice in Milk, then Flour, then Egg, then Corn Meal
6.   Fry on both sides until browned

PEACH VINAIGRETTE

 
Ingredients:
2 T Margarine
2 T finely Onion, minced
½ cup Peach Preserves
1 oz Apple Cider Vinegar
1 oz Water

Directions:
1.   Melt Margarine in small pan and brown Onion
2.   Stir in and melt Peach Preserves
3.   Stir in Apple Cider Vinegar and Water
4.   Let cool

 
SALAD

Ingredients:
2 heads Romaine Lettuce
4 oz Goat Cheese, crumbled
1 lb Ham, diced

Directions:
1.   Tear Romaine Lettuce and divide between 6 plates
2.   Top with Ham, Tomatoes and sprinkle with Goat Cheese
3.   Drizzle with Peach Vinaigrette or serve separately


I hope you enjoyed Alessa's recipe.  I know that now I am very eager for those green tomatoes - how about you?

Happy cooking!
Carrie