Fried Green Tomato Salad

NOTE: Tomato slices should be about a 1/4″ each, so if tomatoes are not large, you’ll need enough of them so that you have three nice-sized slices on each salad.

In a large bowl, whisk together olive oil, vinegar (I use balsamic or even champagne for this but red wine or even white works), Dijon, minced garlic, and half of the salt & pepper. Place all the greens, sliced cucumber, sliced red pepper, and sliced onions into the large bowl and toss lightly with the dressing, enabling all to be coated with the vinaigrette dressing. Evenly divide this salad into four entree-sized salad bowls and set aside.

Set up breading station: In a flat dish with sides, mix beaten egg and milk. In a second flat dish with sides, mix the panko crumbs, flour, cornmeal, garlic powder if using, one half of the salt and pepper. Dip each slice of green tomato into the egg mix, then into the bread crumb mix – coat thoroughly and evenly as possible.

In a nonstick skillet (or deep fryer), heat the canola oil to 350 degrees Fahrenheit. Once heated, fry the coated tomato slices until golden brown – about 2-3 minutes on each side. If necessary, fry the slices in a couple of batches. Remove to a paper towel lined plate to drain.

Top each salad mixture with 3 slices of the fried tomatoes and evenly divide the blue cheese crumbles over the four plates.

A nice salt roll or salted breadstick goes great with this salad.