Created at the exclusive Belle Meade Country Club in Nashville, this has to be the most exotic Southern salad in the history of the Confederacy—and one of the most mysteriously delicious. I first tasted the salad a few years ago when my mother and I were entertained at the club, but it was not till Julia Reed, my food-obsessed Mississippian friend and fellow author, persuaded an intrepid pal of hers to march into the clubhouse kitchen and ask the chef himself for the sacred recipe, that any of us learned just how to make the unusual dish. This is one recipe I’d never dream of tampering with, and I suggest you follow my example. At the club, they serve the salad with distinctive fried hot water corncakes, but since neither Julia nor I nor anybody else would dare try to replicate these tricky wonders, I settle for my more ordinary but very good Hot-Water Cornbread. (Note: if you don’t add a little red food coloring to the mixture, the salad will be pale pink.)
In a blender, combine
To serve, arrange lettuce leaves on salad plates, place 1 or 2 scoops of frozen tomato on top, and garnish each scoop with a dollop of mayonnaise.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.