Ritter's Fried Green Tomatoes With Kalamata Olive Vinaigrette Salad

By t1bishop

The breading for these tomatoes has a few more Ingredients than most, but the flavor - and the way it encases the tomatoes as they fry makes it well worth the added effort. The restaurant roasts slices of red and yellow tomatoes and stacks them with the fried green tomatoes and applewood-smoked bacon to
complete the salad.

Ingredients

• 2 green tomatoes
• 2 cups buttermilk
• 1 cup panko (Japanese bread crumbs)
• 1/2 cup fine white bread crumbs
• 1/2 cup white self-rising cornmeal
• 2 tablespoons shredded Parmesan cheese
• 1 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• Vegetable oil for frying
• 4 cups mixed salad greens
• Kalamata Olive Vinaigrette
• (recipe below)
• 4 slices goat cheese (from a log),
• about 1/2-ounce each
• Kalamata Olive Vinaigrette
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh garlic
• 1/2 teaspoon cracked black pepper
• 12 Kalamata olives, pitted and chopped

Preparation

Step 1

Slice the tomatoes to about 1f4-inch
thick, and marinate for 1hour in buttermilk. (This helps to purge the water out of the tomatoes.) Meanwhile, in a medium bowl, combine the panko, white bread crumbs, cornmeal, Parmesan cheese, thyme, salt and black pepper.
Pour 1 inch vegetable oil into a fryer or heavy pot and heat to about 350 degrees. Lift tomato slices one at a time from the buttermilk and dredge in the breading mixture. Place on a single layer on a baking sheet until all the slices have been covered
in breading. Using tongs, lower the tomato slices into the oil in a single layer. Allow the tomatoes to cook for about 4 to 6 minutes, until golden brown, then drain on paper towels.
Toss salad greens with enough vinaigrette to lightly coat the leaves. Place on a serving dish and top with the green tomatoes. Garnish with goat cheese.

Vinaigrette
In a food processor or blender, thoroughly combine the vinegar, oil, rosemary, garlic and black pepper. Transfer to a bowl and stir in the olives.