Fried Green Tomato Salad With Balsamic Vinaigrette Dressing
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 cups
Cornmeal1 tsp
Paprika1 tsp
Cayenne1 pinch
Salt1 cup
All-Purpose Flour2 tbsps
Balsamic Vinegar1 tbsp
Honey1 tbsp
Dijon Mustard1 cup
Olive Oil450 g
Mixed Green1 cup
Crumbled Feta Cheese1 cup
Slivered AlmondsDirections:
1
For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat
2
In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together
3
In second shallow dish add the eggs, and in a third shallow dish add the flour
4
Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal
5
Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes
6
Remove and drain on paper towels
7
Season with salt and pepper
8
For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl
9
Drizzle in the oil until emulsified
10
To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches
11
Top with the balsamic vinaigrette dressing and mix together
12
Plate the salad and top with fried green tomatoes