Tagliata, Green Tomatoes & Flank Salad
Heat olive oil in a large pan. Remove from heat and add garlic.
Return the pan to the heat and add tomatoes. Season with sea salt. Cook over low heat for 10 minutes. Add remaining ingredients and simmer for another 15 minutes.
2 green tomatoes, cores removed and sliced in 1/2 inch thick
1 tablespoon olive oil
3 tablespoon garlic cloves, minced
Pinch sea salt
1 tablespoon fresh oregano, snipped
Fresh ground pepper
1 tablespoon sugar
1 1/2 tablespoon honey mustard
1/4 cup white wine
This salad is meant to serve warm, but was very tasty served cold for our picnic. I added the cooked flank steak (I'd frozen from a previous meal) to the green tomato mixture and shook the bowl to mix the dressing with the steak. The container was then refrigerated and kept cold for service.
6 ounce cooked and sliced flank steak
At tableside, arrange lettuce on platters. Top with steak-green tomato mixture. Garnish with cucumber, pepper, tomatoes and basil.
1 cup sliced bibb lettuce
1 pickling cucumber, sliced
2 mini sweet peppers, sliced
Fresh basil, snipped
4-6 golden cherry tomatoes
1/3 cup cooked fresh green beans and peas
Serve with grilled cornbread. Mine is my cast iron cornbread with apples, garlic and thyme. I grilled it prior to packing.
2 slices grilled cornbread
For the past couple weeks, we have traveled during the week and kept our Sunday picnics close to home. Today's picnic was at Krepps Park in town, where we listened to a Little League baseball game.