Fried Green Tomato Salad

• FOR THE TOMATOES:
• 3 whole Large Green Tomatoes, Thickly Sliced
• 2 whole Large Eggs, Beaten
• 1 Tablespoon Milk, Lowfat Fine
• 1 cup Panko Bread Crumbs
• 1/3 cups Flour
• 1 Tablespoon Corn Meal
• 1/4 teaspoons Garlic Powder, Optional In Breading
• 1 teaspoon Ground Sea Salt, Divided
• 1 teaspoon Freshly Ground Pepper, Divided
• 2 cups Canola Oil, For Frying
• _____
• FOR THE DRESSING:
• 1/4 cups Quality Extra Virgin Olive Oil
• 1 Tablespoon Vinegar Of Choice
• 1 clove Garlic, Minced
• 1 teaspoon Dijon Mustard
• _____
• FOR THE SALAD ASSEMBLY:
• 4 cups Mixed Salad Greens Of Choice, Dark & Leafy Preferred
• 1 whole Small English Cucumber, Sliced Thinly
• 1/2 whole Red Bell Pepper, Sliced Thinly
• 3 stalks Green Onion, Sliced Thin To Tops
• 1/4 cups Blue Cheese Crumbles

1. NOTE: Tomato slices should be about a 1/4" each, so if tomatoes are not large, you'll need enough of them so that you have three nice-sized slices on each salad.
2. In a large bowl, whisk together olive oil, vinegar (I use balsamic or even champagne for this but red wine or even white works), Dijon, minced garlic, and half of the salt & pepper. Place all the greens, sliced cucumber, sliced red pepper, and sliced onions into the large bowl and toss lightly with the dressing, enabling all to be coated with the vinaigrette dressing. Evenly divide this salad into four entree-sized salad bowls and set aside.
3. Set up breading station: In a flat dish with sides, mix beaten egg and milk. In a second flat dish with sides, mix the panko crumbs, flour, cornmeal, garlic powder if using, one half of the salt and pepper. Dip each slice of green tomato into the egg mix, then into the bread crumb mix - coat thoroughly and evenly as possible.
4. In a nonstick skillet (or deep fryer), heat the canola oil to 350 degrees Fahrenheit. Once heated, fry the coated tomato slices until golden brown - about 2-3 minutes on each side. If necessary, fry the slices in a couple of batches. Remove to a paper towel lined plate to drain.
5. Top each salad mixture with 3 slices of the fried tomatoes and evenly divide the blue cheese crumbles over the four plates.
6. A nice salt roll or salted breadstick goes great with this salad.

tomatoes, green tomatoes, eggs, milk, bread crumbs, flour, meal, ubc, ground sea salt, freshly ground pepper, canola oil, dressing, ubc, vinegar, clove garlic, dijon mustard, salad, choice, cucumber, red bell pepper, stalks green onion, ubc

Taken from tastykitchen.com/recipes/salads/fried-green-tomato-salad/ (may not work)