Happy Friday everyone! Hope everyone has had a good week and that you've got some good plans for Halloween weekend!
We don't really know what we'll be doing quite yet. A guy from my softball team is having a Halloween party tonight, but I've got to work until 9:30 tonight so I don't know if I'll feel up to going (and I don't really have a costume, so if I go, I may just end up wearing my scrubs!) And tomorrow, we may just get dinner with friends and play board games. Lame, huh? I don't know, the older I get, the more just staying in and playing simple games sounds more fun than anything!
So when I was telling Andy our dinners for the week last Saturday, when I got to telling him that we'd be having a "Fried Green Tomato Salad," he seemed less than enthused. So that just gave me more motivation to make it out of this world and delicious from the get-go. Hope you guys enjoy this one!
Ingredients:
Adapted from Closet Cooking's recipe
Fried Green Tomatoes:
2 green tomatoes, sliced 1/4 inch thick
salt and pepper to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 cup corn flour
1 egg, lightly beaten
1/4 cup corn meal
olive oil for frying
Season the tomato slices with salt and pepper.
Mix the flour, cayenne pepper, and paprika in a shallow dish. Dredge the tomatoes slices in the flour, then dip them in the egg, and finally dredge them in the corn meal.
Add enough oil to a large skillet to coat the pan. Heat under high heat and add tomato slices. Cook for about 2 minutes per side or until tomatoes are golden brown. Let dry on paper-towel lined plate.
Remoulade Dressing:
1/4 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon ketchup
1 teaspoon horseradish sauce
1 small clove garlic, minced
juice from 1 lemon
1 teaspoon capers
1 green onion, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon sriracha
Place all ingredients in a deep bowl or tupperware and blend with an immersion blender until you reach desired consistency (I like it pretty smooth).
Salad:
2 cups spinach
6 sliced fried green tomatoes
1/2 lb. lump crab meat
remoulade dressing (optional... but HIGHLY recommended)
Divide the spinach among two plates. Top with the tomato slices. Add desired amount of lump crab meat and drizzle on remoulade dressing.
The first thing that came out of Andy's mouth after his first bite - "Wow, I never thought this would actually be good." And my response to that... "Did you ever doubt me?" And I knew it was a success. It really was THAT good. It will turn non-believers into believers. And you could definitely make it vegetarian by not adding the crab meat and utilizing other vegetables, of course! Enjoy the weekend guys and be safe!
