Recipe - Fried Green Tomatoes With Tomato Vinaigrette

One half cup Buttermilk
1 Egg
1 tablespoon Flour
Salt and pepper to taste
1 lg Green tomato (about One half to
Three fourths pound), cut into
1/2inch slices
Vegetable oil for frying
One half cup Cornmeal

FOR DRESSING
1 lg Ripe tomato; seeded and
chopped
1 Garlic clove; minced
1 Shallot; minced
8 Freshly picked basil leaves;
plus extra for garnish
3 tablespoon Balsamic vinegar
One half cup Extra virgin olive oil
Salt and pepper to taste
Tabasco pepper sauce; to
taste
4 ounce Ricotta salata; crumbled

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.

In a large heavy skillet heat 1/4inch 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.

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.

To serve, place fried green tomatoes on a plate, drizzle with dressing and
top with crumbled ricotta salata. Garnish with fresh basil sprigs.

Recipe by: Cooking Live Show #CL8976

Posted to MCRecipe Digest V1 #845 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997