Fried Green Tomato Salad With Balsamic Vinaigrette Dressing
By Paula Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- for frying coconut oil
- 1 1/2 cups cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 teaspoon plus more for seasoning salt
- 1/2 teaspoon ground, plus more for seasoning pepper
- 3 beaten eggs
- 1 cup all purpose flour
- 2 sliced green tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- 1 lb mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered almonds
- 2 pitted and thinly sliced peaches
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.