Fried Green Tomatoes With Tomato Vinaigrette
By: Anonymous
Published: Thursday, December 3, 2009 - 4:11am

Ingredients




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

Preparation

1 In a shallow dish, whisk together buttermilk, egg, flour and salt and pepper to taste. Place tomato slices in mixture. Place cornmeal in a shallow dish and season with salt. 2 In a large heavy skillet heat 1/4-inch of vegetable oil. When hot but not smoking, dredge tomato slices in cornmeal and fry until golden brown 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 until smooth and add 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.