August 18, 2012

Fried Green Tomato Salad


Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Fried Green Tomato Salad


This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms and locally produced products from Black Star Farms.


Ingredients

Farm fresh local green tomato
Garlic scape infused olive oil (recipe link
Farm fresh local hakurei turnip
Farm fresh local salad mix
Farm fresh local radish pod 
Farm fresh local basil 
Farm fresh local leek
Local verjus
Sea salt
Ground pepper


Directions

Per salad, slice one half cup green tomato. In a small skillet on warm heat, add one tablespoon garlic scape infused olive oil. When skillet is heated, add green tomatoes, cover and cook for one minute per side. Flip the tomatoes over and cook for one minute on the other side. Remove tomatoes from skillet, remove skillet from heat.  Add one tablespoon garlic scape infused olive oil with two tablespoons verjus to deglaze the warm skillet, stir well, season with sea salt and reserve for dressing.

Slice the top and bottom off of one large hakurei turnip. Using a spiral slicer, slice one half cup of  hakurei turnip  per salad into long ribbons. Per salad, remove one quarter cup radish pods from stems. Per salad, thinly slice one teaspoon leek whites and separate into rings. Per salad, chiffonade one tablespoon basil.

Per salad, plate two cups salad greens, top with fried tomatoes,  hakurei turnip  ribbons, radish pods, leek rings and basil. Drizzle one-two teaspoons dressing and season with salt and pepper.