Appetizer · Lunch · Salad · Summer · Vegetables · Vegetarian

Fried Green Tomato Salad with Red Pepper Dressing

This salad is taken right from The Anthony Kitchen! (THANK YOU KELLY FOR THE AMAZING RECIPE!)

Red Pepper Dressing:
1 shallot – diced
1 clove of fresh garlic – minced
1 roasted red bell pepper from a jar – dried
2 Tbsp mayonnaise
2 Tbsp buttermilk
1 Tbsp sour cream
1/2 tsp fresh tarragon minced
1/4 tsp smoked paprika
Pinch of pink salt
Dash of black pepper

For the Tomatoes:
2 1/4 c buttermilk
4-6 dashes hot sauce
4 green tomatoes sliced 1/4″ thick and halved
1 1/2 c canola oil
1 c all-purpose flour
1/2 c fine cornmeal
1 1/4 tsp Kosher salt
1/2 tsp smoked paprika
1/2 tsp black pepper

For the Salad:
6 c arugula or 2 bunches watercress stemmed, rinsed and dried*
1 c cooked corn
2 oz crumbled Goat Cheese

To make the dressing:
Combine all ingredients in a blender or a food processor and puree until smooth. Set aside.
In a small mixing bowl, combine buttermilk and hot sauce. Add tomato sliced and allow to soak for 15-20 minutes.

Add oil to a skillet over medium-high heat. In a pie dish or a breading tray, mix together flour, cornmeal, salt, smoked paprika and pepper. Once the oil is heated, remove the tomatoes from the buttermilk mixture, one at a time, shaking off excess liquid, then dredge each slice liberally in the flour mixture.
Fry for 1 1/2 – 2 minutes on each side. Do not overcrowd the pan. Toss together the ingredients for the salad, top with fried green tomatoes and serve with Zingy Roasted Red Pepper Dressing.

For best results, serve the salad while the tomatoes are still hot!

Serves 4

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