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  • Fried Green Tomatoes With Tomato Vinaigrette

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    Fried Green Tomatoes With Tomato Vinaigrette
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. Buttermilk
    • 1 x Egg
    • 1 Tbsp. Flour Salt and pepper to taste
    • 1 lrg Green tomato (about 1/2 to 3/4 lb.), cut into 1/2-inch slices Vegetable oil for frying
    • 1/2 c. Cornmeal
    • 1 lrg Ripe tomato, seeded and minced
    • 1 x Garlic clove, chopped
    • 1 x Shallot, chopped
    • 8 x Freshly picked basil leaves, plus extra for garnish
    • 3 Tbsp. Balsamic vinegar
    • 1/2 c. Extra virgin extra virgin olive oil Salt and pepper to taste Tabasco pepper sauce, to taste
    • 4 ounce Ricotta salata, crumbled

    Directions

    1. In a shallow dish, whisk together buttermilk, egg, flour and salt and pepper to taste. Place tomato slices in mix. Place cornmeal in a shallow dish and season with salt.
    2. In a large heavy skillet heat 1/4-inch of vegetable oil. When warm but not smoking, dredge tomato slices in cornmeal and fry till golden and crisp. Be sure to not overcrowd the skillet. Transfer to a paper towel lined plate to drain.
    3. To make vinaigrette, combine the tomato, garlic, shallot, basil leaves and vinegar in a blender. Blend till smooth and add in oil in a stream with salt and pepper and Tabasco to taste.
    4. To serve, place fried green tomatoes on a plate, drizzle with dressing and top with crumbled ricotta salata. Garnish with fresh basil sprigs.

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