Photo: Peter Frank Edwards
Yield
Makes 3 1/4 cups

Crumbled blue cheese and mixed herbs combine with a diced green tomato for a divine dressing. Here, Blue Cheese Vinaigrette dresses Fried Oysters with Green Tomato, Sweet Corn, and Quick Pickled Okra

How to Make It

Step 1

Cut corn from cobs, reserving cobs. Heat oil in a sauté pan over medium heat. Add corn, and cook 1 minute. Set aside to cool.

Step 2

Meanwhile, combine chicken stock and corn cobs in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.

Step 3

Pour mixture through a fine wire-mesh strainer; cool to room temperature or chill until ready to use.

Step 4

Stir green tomato into cooled corn; stir mixture into corn stock. Just before serving, mix in herbs, blue cheese, and cider vinegar. Season with salt and pepper to taste.

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).

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