Fried Green Tomato & Watercress Salad with Zingy Roasted Red Pepper Dressing | Salad Recipe

Fried green tomatoes on a bed of watercress, topped with goat cheese, fresh corn and a zingy roasted red pepper dressing. Perfect for summertime entertaining.

This is the healthiest way ever known to man to eat a fried green tomato, and, if I do say so, is a beautifully well-rounded combination of flavors. Your lucky little tastebuds will pick up on the sweetness of the corn, a slight bitterness from the watercress, the creamy tanginess of the goat cheese and receive a big burst of acidity from the tomatoes. Then you go and top it with the Zingy Roasted Red Pepper dressing? I think it is safe to say, we've got a flavor explosion on our hands here.

For the Zingy Roasted Red Pepper Dressing:

1 Shallot, chopped

1 Garlic Clove, chopped

1 Roasted Red Bell Pepper, from a jar, patted dry

2 tbsp Mayonaise

2 tbsp Buttermilk

1/2 tsp Fresh Tarragon, minced

1/4 tsp Smoked Paprika

Generous Pinch of Kosher Salt

Pinch of Black Pepper

For the Tomatoes:

2 1/4 c Buttermilk

4 Dashes Hot Sauce

4 Green Tomatoes, sliced 1/4" thick and halved

1 1/2 c Canola Oil

1 c Flour

1/2c Fine Cornmeal

1 tsp Kosher Salt

1/2 tsp Smoked Paprika

1/2 tsp Black Pepper

For the Salad:

2 Bunches of Watercress, stemmed, rinsed and dried* 1 c Cooked Yellow Corn

2 oz Goat Cheese, crumbled

To make the dressing, combine all ingredients in a blender or a food processor and puree until smooth. Set aside.

In a small mixing bowl, combine buttermilk and hot sauce. Add tomato sliced and allow to soak for 15-20 minutes.

Add oil to a skillet over medium-high heat. In a pie dish or a breading tray, mix together flour, cornmeal, salt, smoked paprika and pepper. Once the oil is heated, remove the tomatoes from the buttermilk mixture, one at a time, shaking off excess liquid, then dredge each slice liberally in the flour mixture. Fry for 1 1/2 - 2 minutes on each side. Do not overcrowd the pan.

Toss together the ingredients for the salad, top with fried green tomatoes and serve with Zingy Roasted Red Pepper Dressing.

Serves 4

Would pair well with:

Dry White Wine, such as Sauvignon Blanc or Pinot Grigio

Homemade Garlic Bread

Cantaloupe & Prosciutto with Honey-Basil Dressing

Summertime Frittata Pie

TAK's Pimento Cheese

Baked Parmesan Chicken Strips

Fried Shrimp

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