Southern Charm Salad

Fried green tomatoes have become an iconic dish in Southern American cuisine, but their exact origins are a bit surprising. Though many people associate them with the Deep South, food historians believe the dish likely originated in the Midwest or Northeast.  They likely  came about when the end of season rolled around, and there were still unripe tomatoes lingering.  This recipe is absolutely delicious.  It takes a little while so it may be a good Sunday lunch on a hot summer day.

You will need:

Light olive oil with high smoke point

2 green tomatoes sliced thin

2 cups Semolina flour or corn meal

1 cup heavy cream

1 egg

4 slices of prosciutto

Baby greens

Creamy basil dressing ( recipe on different post)

In a wide bowl, soak tomatoes in the cream for 30 minutes, then remove, saving cream.  Crack egg in the cream and mix together until blended.  Add tomatoes back to mixture.  Place semolina or cornmeal on a large plate.  Dip tomato slices into semolina,  back into egg mixture, then back into semolina.  You want it heavily coated. Continue until each tomato is coated.  Heat oil in a large skillet.  Test by tossing a pinch of semolina in, if it sizzles, it’s ready for the tomatoes.  Without crowding, add the tomatoes to the oil, leaving it alone to get browned, about 3 minutes, then flip, browning the other side for another 3 minutes.  Gently remove to a paper towel, until all tomatoes are cooked.

Crisp up the prosciutto by placing in oven or air fryer at 400 degrees for 10 minutes. Remove, let cool and chop.

On a large plate, arrange the greens, then top with a layer of fried green tomatoes, drizzle with the basil dressing, then top with crunchy prosciutto.