Welcome! Subscribe now to view all shows. Login / Learn More
 

Fried Green Tomato Salad With Balsamic Vinaigrette Dressing Recipe by Paula Deen

Easy Level
25 MIN 15 Prep + 10 Cook
4 Servings
$ /Serving
Print
Easy Level
25 MIN 15 Prep + 10 Cook
4 Servings
$ /Serving

Fried Green Tomato Salad With Balsamic Vinaigrette Dressing Recipe by Paula Deen

Easy Level
25 MIN 15 Prep + 10 Cook
4 Servings
$ /Serving

Ingredients

  • coconut oil, for frying
  • 1 1/2 cups cornmeal
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon pepper, ground, plus more for seasoning
  • 3 eggs, beaten
  • 1 cup all-purpose flour
  • 2 green tomatoes, sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 1 lb mixed greens
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup slivered almonds
  • 2 peaches, pitted and thinly sliced

Preparation

For the fried green tomatoes: Preheat the frying oil to 350°F in a heavy-bottomed pot over medium to medium-high heat.

 

In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.

 

For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.

 

To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.

 

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

For the fried green tomatoes: Preheat the frying oil to 350°F in a heavy-bottomed pot over medium to medium-high heat.

 

In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.

 

For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.

 

To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.

 

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product