Just when you think summer is over�.whammo! Sun! This is good news, because I have an end-of-summer recipe for you. I've been wanting to make this since July, then time just got away from me. But today, thanks to a free afternoon and some awesome tomatoes from my friends Ben & V's garden, I bring you fried green tomato salad!
When I was in Sonoma for Amanda's 30th, we went to the Girl and the Fig, and I had this amazing plate of fried green tomatoes. I also had an incredible duck confit hash, but...we're here to talk about tomatoes. They were mixed in with arugula, fresh sweet corn, cherry tomatoes, and a tangy vinaigrette, and topped with creamy fresh ricotta. I had only had fried green tomatoes on their own, dipped in ranch or the like, so this dish blew my mind.
Also� right now I'm reading Fried Green Tomatoes at the Whistle Stop Cafe (the book behind the Fried Green Tomatoes movie), so I mean, obviously the timing is good here. It's always a little disappointing to watch a movie after reading the book, but I kind of like doing it in reverse order�reading the book after watching the movie. In this case, it's been so long since I've seen the movie that I'm still surprised by everything that happens (and, a lot more happens in the book), but I can still picture Kathy Bates as Evelyn Couch, and Mary Stuart Masterson as Idgie� and I love those two gals.
Anyway�this recipe is totally from my memory (and a scroll through my instagram photos), so I'm not sure how similar it really is to the original, but this take is pretty damn tasty. There are a few steps, but all in all, for just a bit of effort, you get great big flavor.
Fried Green Tomato Salad
Arugula
2-3 thin slices red onion
Vinaigrette (recipe below)
1 large, ripe heirloom tomato, sliced
2 fried green tomatoes, still warm (recipe below)
One ear of sweet corn, kernels removed
Ricotta mixed with fresh thyme from 2-3 sprigs, and a pinch of salt
Salt & pepper
Make the vinaigrette, slice the red tomatoes and corn, whip up the ricotta, and then fry the tomatoes. To assemble, toss onion slices and a big handful of arugula with enough vinaigrette to coat. Place arugula and onion slices on plate, and layer fried and fresh tomatoes on top, add a pinch of salt, and top with corn. Top with dollops of ricotta, and drizzle with additional dressing.
Vinaigrette
2 tablespoons olive oil
Juice from 1 small lemon
1/2 teaspoon dijon mustard
1/2 teaspoon maple syrup or honey
1/4 teaspoon finely chopped chives
Salt & pepper to taste
Whisk ingredients together.
Fried Green Tomatoes
2 large, firm green tomatoes
1/2 cup flour with a pinch of salt and pepper
1 egg
1/4 cup milk
1/2 cup panko bread crumbs
1/4 cup cornmeal
vegetable oil for frying
Slice tomatoes 1/2 thick.
Set up your breading station:
1. Flour, salt, & pepper
2. Egg and milk, whisked
3. Panko & cornmeal
Dip tomato slices in flour, then egg and milk mixture, then panko and cornmeal mixture.
Add about 1/4 cup of vegetable oil to a heavy bottomed skillet, and heat over medium until good and hot. Add half the tomato slices, and fry for a few minutes on each side, until golden and crispy. Drain on paper towels, and sprinkle with sea salt. Repeat with remaining tomatoes.
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