This is just some of the food on Gail’s culinary tour to Charleston SC., October 11 to 15, 2012. If you’re serious about food, then a culinary tour is an experience you don’t want to miss.
In a heavy sauté pan, sauté the bacon until some of the fat has been rendered and the bacon is cooked but not crisp.
While the bacon is cooking, combine the cornmeal, onion powder, garlic powder, cayenne pepper, black pepper and salt in a small bowl.
Dip each tomato slice in flour, then egg and finally in the cornmeal spice.
Handle tomatoes gently so as not to damage the coating.
Arrange the lettuce on salad plates or on a platter and drizzle the top with dressing.
Remove the bacon with a slotted spoon and top the salad evenly.
Pan fry the tomato slices in the bacon fat for 2 minutes each side, then place on top of the salad.
Serve while the tomato and bacon are still warm.
In a mixing bowl, mix together the vinegar and mustard.
Add the olive oil slowly, whisking it until the three ingredients are blended well.
Add the rest of the ingredients and season with salt and pepper.
Refrigerate until ready to serve. Will last in the refrigerator for 5 days.