Fried Green Tomato Salad with Balsamic Vinaigrette Dressing
- Fried Green Tomatoes:
- 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 ground pepper, plus more for seasoning
- 3 eggs, beaten
- 1 cup all-purpose flour
- 2 green tomatoes, sliced
- Balsamic Vinaigrette Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Pinch salt and ground pepper
- 1/4 cup olive oil
- 1 pound mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered almonds
- 2 peaches, pitted and thinly sliced
For the fried green tomatoes: Preheat the frying oil to 350 degrees 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.
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