Fried Green Tomato Salad

Name: Fried Green Tomato Salad
Yield: Serves 4
Ingredients: 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)

December 14, 2011

This fresh and satisfying salad gets its inspiration from two very different locales: the sweet and sour dressing is indebted to the Pennsylvania Dutch, while the fried green tomatoes come straight from the South. The brightly hued dressing is just the thing to enhance the interplay of tart green tomatoes; sweet, earthy beets; buttery fava beans; and tangy, creamy goat cheese. Green tomatoes and fava beans are two crops that I particularly look forward to seeing at the first farmers’ markets of spring, and this salad is a delicious way to celebrate the best of that season. If you can’t find fava beans, lima beans are a fair substitute.

Recipe notes

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