BLT Salad

BLT Salad

FRIED GREEN TOMATOES:
½ CUP BUTTERMILK
1 EGG BEATEN
½ CUP CORNMEAL
¼ CUP FLOUR
1 TEASPOON SALT
1 TEASPOON BLACK PEPPER
PINCH OF CAYENNE
3 RIPE GREEN TOMATOES, SLICED ¼ INCH THICK
2 CUPS MAZOLA CORN OIL FOR FRYING

1. IN A BOWL, COMBINE BUTTERMILK, EGG, AND SEASONINGS. MIX WELL.
2. IN A SEPARATE BOWL, COMBINE CORNMEAL AND FLOUR.
3. DIP TOMATO SLICES IN EGG MIXTURE THEN DREDGE IN CORNMEAL MIX.
4. HEAT OIL IN SKILLET TO 375 DEGREES. COOK TOMATO SLICES ABOUT 3 MINUTES PER SIDE.
5. DRAIN ON PAPER TOWELS AND SERVE HOT.

Buttermilk Dill Dressing:
ingredients
1 small garlic clove, smashed
Salt
3 tablespoons sour cream
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1/4 cup buttermilk
Freshly ground pepper
3 sprigs of fresh dill or 1 tablespoon of dill paste
directions
1. Sprinkle the garlic with a pinch of salt and mash to a paste. In a bowl, whisk together the garlic, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.
TO ASSEMBLE SALAD – place mixed greens on plate. Add 2 slices of fried green tomato, cover with buttermilk dressing, then sprinkle with bacon bits. Enjoy!
Recipe by Bethany Hewitt
Southern Graces Catering