Recipe for Kentucky Bibb Salad with Fried Green Tomatoes 
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Yield:
6
Ingredients:
Amount Ingredient
1/4 cup cornmeal
1 tsp dried mint
1 tsp ground cumin
1/4 tsp salt
1/4 cup buttermilk
3 lrg tomatoes cut 1/4"-thk slices
Vegetable or peanut oil
2 lrg Bibb lettuce heads rinsed, torn
1/2 cup toasted walnuts
----------------- ROSE VINAIGRETTE ----------------
3 lrg shallots finely chopped
1/4 tsp salt
1 tbl honey
1/3 cup red wine vinegar
2 tsp rose water (optional)
1/3 cup vegetable oil
3 tbl walnut oil see * Note
----------------- GARNISHES ----------------
Gourmet edible petite rose petals
Chopped green/ red/ and yellow bell
peppers
Instructions:
Instructions: * Note: Three tablespoons vegetable oil may be substituted for walnut oil. Note: For extra-crispy fried tomatoes, dip in batter twice.

Whisk together first 5 ingredients in a bowl until smooth; dip tomato slices evenly in batter.

Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden.

Arrange lettuce evenly on 6 plates; top each with 2 tomato slices. Sprinkle evenly with walnuts; drizzle with Rose Vinaigrette. Garnish, if desired.

For Rose Vinaigrette: Stir together first 4 ingredients and, if desired, rose water; whisk in oils. (Makes 3/4 cup)

This recipe yields 6 servings.

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