Just a reminder before we start with the deliciousness of this dish. You still have time to enter the Kickin’ It Boot Giveaway being hosted here through the generosity of Country Outfitter in providing a $150 gift card toward the purchase of your own boots. The winner will be announced on October 1. Good Luck!
You might notice the links to other giveaways on the right side of the blog. Most are still open. There will be others opening up soon so come back and check them out.
Now for the really good part.
Nothing says summer to me more than tomatoes. Love them. Could eat them for just about every meal every day they are available – as long as – that availability is from the homegrown garden. To say that I am really picky about my tomatoes is a REAL understatement.
Unfortunately, the past two summers have not been kind to the home garden. DROUGHT is not a friendly word to gardeners anywhere. Tomatoes do not set their blooms if the night temperatures do not dip below 70 degrees, so even though we did set a few…you know our friends the groundhogs got them before we did.
I will buy green tomatoes in the grocery when I won’t buy beefsteaks. If you’re from the South, you know out fried green tomatoes. Enuf said. If you hail from other parts, come on over for this salad. I guarantee you will become a fan. We eat this as a meal.
Fried Green Tomato Salad with Homemade Chipotle Ranch Dressing
2 dinner servings, 3-4 salad servings
Homemade Chipotle Ranch Dressing:
1 small clove garlic, finely minced
1 Tablespoon chopped fresh cilantro
1/2 cup buttermilk1/2 cup nonfat, plain Greek yogurt, well drained
3 Tablespoons fresh lime juice
2 Tablespoons adobo sauce (or to taste)
salt and pepper to taste
Whisk together the dressing ingredients and place in a jar until serving time. Shake well before serving. (Alternatively, process in a blender or food processor slightly.)
4 cups spring mix lettuce, washed and dried
1 avocado, peeled, pitted and cut into large chunks
yellow and red cherry or grape tomatoes, sliced in half to garnish
3 - 4 large, firm green beefsteak tomatoes, sliced about 1/2- inch thick
kosher saltfreshly cracked black pepper
3/4 cup cornmeal (self-rising is fine)
1/2 cup panko
2 egg whites, whisked
peanut oil for frying
Place the sliced tomatoes on sheets of paper towels, sprinkle with kosher salt and the freshly cracked black pepper. Allow to drain for 15-20 minutes.
Mix together the cornmeal and the panko into a shallow bowl. In another shallow bowl, whisk the egg whites.
Dip the tomato slices into the beaten egg whites one at a time, then coat with cornmeal-panko mixture. Fry in the peanut oil in a single layer over moderately high heat. I use my 10 5/8-inch cast iron skillet which is well seasoned.
Place the spring greens on chilled salad plates. Layer the tomatoes as you desire on top of the greens and sprinkle with the cherry or grape tomatoes and the avocado. Drizzle all over with the dressing.