Ripe Recipe! BLT Salad

Here's another Ripe Recipe from Chef Terri Hutter.

BLT SALAD 

FRIED GREEN TOMATOES STUFFED WITH HERBED GOAT CHEESE

  • GREEN TOMATOES- cut ¼’ thick, 2 per person
  • GOAT CHEESE
  • HERBS
  • BLACK PEPPER
  • OIL

COMBINE GOAT CHEESE, HERBS & BLK. PEPPER, SET ASIDE

SPREAD TOMATO SLICES OUT IN A SINGLE LAYER & SPRINKLE WITH SALT. LET SIT 5 MINUTES.

SET UP BREADING STATION

  •  ONE BOWL FLOUR
  •  ONE BOWL EGG WASH
  •  ONE BOWL CORN MEAL

ALL SEASONED WITH SALT & PEPPER

DRY OFF TOMATO SLICES WITH PAPER TOWELS. SPREAD GOAT CHEESE ON ½ THE TOMATOES. TOP WITH REMAINING TOMATOES.

COAT THE TOMATOES IN FLOUR, THEN IN EGG, THEN CORN MEAL. PLACE ON TRAY UNTIL READY TO COOK.

HEAT OIL IN SKILLET TO MED-HOT. ADD TOMATOES, DO NOT CROWD. WHEN BOTTOM IS GOLDEN, TURN & COOK OTHER SIDE. PLACE IN SHEET PAN IN WARM OVEN UNTIL READY TO SERVE.

DRESSING

  • MAYO
  • SHERRY VINEGAR
  • HERBS
  • S&P

SALAD

  • ROMAINE LETTUCE
  • BACON

WASH & CUT ROMAINE

SLICE BACON, COOK UNTIL CRISP

TOSS ROMAINE WITH DRESSING, PILE ON SERVING PLATTER. PLACE TOMATOES AROUND SALAD AND DOWN THE CENTER.