Thursday, May 17, 2012

BLT Salad with Buttermilk Dressing

Today’s recipe is one of the absolute favorite things I’ve ever eaten.  The first time I had this salad was when I was in Savannah, GA with some friends at The Olde Pink House Restaurant.  This restaurant provided some of the best fine southern cooking I’ve ever eaten.  For our salad, Steve and I shared the BLT salad which was a fried green tomato, thick smoked bacon, and tender greens drizzled with a creamy buttermilk dressing.  It was divine!  At first bite I decided I will re-create this in my home!  {{Remaking restaurant favorites at home is such a creative treat for me!}}  
BLT Salad with Creamy Buttermilk Dressing (makes 4 small salads)
8 fried green tomatoes (recipe below)
4 c. mixed greens, divided
4 slices thick cut bacon, cooked and crumbled
fresh ground black pepper
Buttermilk Dressing (recipe below)
To assemble salad: Toss mixed greens with 1/4 c. buttermilk dressing, or just enough to lightly dress.  Divide greens among 4 plates.  Top greens with 2 fried green tomatoes on each plate and divide bacon evenly among plates.  Drizzle with more dressing and top with fresh ground black pepper.
Fried Green Tomatoes
2 large green tomatoes
1 egg
1/4 c. buttermilk
1/2 c. all purpose flour
1/4 c. cornmeal
1/4 c. breadcrumbs
1 tsp salt
1/8 tsp ground black pepper
vegetable oil for frying
  1. Slice tomatoes 1/2 inch thick and discard the ends.
  2. Whisk egg and buttermilk together in a medium sized bowl.  Scoop flour onto a plate and mix cornmeal, breadcrumbs and salt and pepper on another plate.  Dip tomatoes into flour to coat.  Then dip the tomatoes into milk and egg mixture.  Dredge in breadcrumbs to completely coat.
  3. In large skillet, pour vegetable oil {1/2 inch of oil in the pan} and heat over medium heat.  Place tomatoes into the frying pan in batches, being careful not to crowd the pan.  When tomatoes are browned, flip and fry the other side.  Drain on paper towels.
Buttermilk Dressing
2 cloves of garlic, smashed
6 tbsp sour cream
6 tbsp mayonnaise
1 tbsp white wine vinegar
1/2 c buttermilk
fresh ground pepper
1. Sprinkle the garlic with a  pinch of salt and mash to a paste.  In a bowl, whisk together the garlic, sour cream, mayo and vinegar.  Whisk in the buttermilk and season with pepper. 

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