Fried Green Tomatoes with Tomato Vinaigrette
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Buttermilk |
| 1 | Egg | |
| 1 | tb | Flour |
| Salt and pepper to taste | ||
| 1 | lg | Green tomato (about 1/2 to 3/4 pound), cut into 1/2-inch slices |
| Vegetable oil for frying | ||
| 1/2 | c | Cornmeal |
| FOR DRESSING | ||
| 1 | lg | Ripe tomato; seeded and chopped |
| 1 | Garlic clove; minced | |
| 1 | Shallot; minced | |
| 8 | Freshly picked basil leaves; plus extra for garnish | |
| 3 | tb | Balsamic vinegar |
| 1/2 | c | Extra virgin olive oil |
| Salt and pepper to taste | ||
| Tabasco pepper sauce; to taste | ||
| 4 | oz | Ricotta salata; crumbled |
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