Fried Green Tomato Salad

• 1 red beet, trimmed and scrubbed
• 1 yellow beet, trimmed and scrubbed
• 1 cup plus 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1/2 pound shelled fresh or frozen fava beans
• 8 (1/2-inch-thick) slices green tomatoes (about 3 green tomatoes)
• 2 cups coarse yellow cornmeal
• Sweet and Sour Dressing (recipe follows)
• 3/4 pound smoked rainbow trout fillet, cut into 8 pieces
• 2 tablespoons trout roe (optional)
• 1/2 cup microgreens, for garnish
• 1/2 cup plus 1 tablespoon canola oil
• 2 cloves garlic, finely chopped
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon ketchup
• 1 tablespoon tomato paste
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper
• 1 large green onion, green and pale green parts, thinly sliced
• (makes about 3/4 cup)

1. Preheat the oven to 375F.
2. Place each beet in the center of a large piece of heavy-duty aluminum foil, drizzle with 2 tablespoons of the oil, and season with salt and pepper.
3. Wrap the beets tightly, place on a baking sheet, and roast in the oven until tender, about 1 hour.
4. Remove the beets from the oven, let cool slightly, and then remove the skins.
5. Cut each beet into 1/2-inch dice.
6. Bring 3 cups water to a boil in a medium saucepan and add 1 tablespoon salt.
7. Add the fava beans and cook until just tender, about 2 minutes.
8. Drain in a colander, rinse with cold water, and drain again.
9. If using fresh favas, remove their outer layer.
10. Place the sliced tomatoes on a baking sheet lined with paper towels to remove some of the excess moisture.
11. Season both sides with salt and pepper.
12. Put the cornmeal in a large shallow bowl and season with salt and pepper.
13. Dredge the tomatoes in the cornmeal on both sides and tap off the excess cornmeal.
14. Heat the 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer.
15. Four at a time, fry the tomatoes until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
16. Transfer with a slotted spatula to the baking sheet lined with fresh paper towels and season with salt.
17. Drizzle some of the sweet and sour dressing on the bottom of 4 dinner plates.
18. Place 2 fried green tomatoes on each plate.
19. Scatter the beets and fava beans around the tomatoes and top each tomato with some of the smoked trout.
20. Scoop 1 1/2 teaspoons of the trout roe on top of each portion of fish if desired.
21. Garnish with the microgreens.
22. Heat 1 tablespoon of the oil in a small saute pan over medium-low heat.
23. Add the garlic and cook, stirring occasionally, until it turns light golden brown, about 1 1/2 minutes.
24. Remove from the heat and let cool slightly.
25. Whisk together the garlic, vinegar, lemon juice, ketchup, tomato paste, mustard, and honey in a medium bowl.
26. Season with salt and pepper.
27. Slowly whisk in the remaining 1/2 cup oil until emulsified and then stir in the green onion.
28. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator.
29. Bring to room temperature before using.

red beet, yellow beet, canola oil, kosher salt, beans, green tomatoes, cornmeal, sweet, trout fillet, trout, microgreens, canola oil, garlic, red wine vinegar, lemon juice, ketchup, tomato paste, mustard, honey, kosher salt, green onion

Taken from www.epicurious.com/recipes/food/views/fried-green-tomato-salad-382743 (may not work)