Fried Green Tomato Salad with Sweet Chili Dressing
adapted from Elise who adapted it from Better Homes & Garden New Cook Book. For my GF friends, substitute flour and breadcrumbs. The sweet chili sauce below in the dressing recipe is GF.The Sweet Chili Dressing recipe is adapted from Asian Tapas cookbook. I've been playing with the recipes in this gorgeous book - every recipe has a photo!
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 medium, firm green tomatoes
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 beaten eggs
- 2/3 cup panko breadcrumbs
- 1/4 cup olive oil
- 1 teaspoon kosher or sea salt
- 1/4 teaspoon fresh ground pepper
- large pinch of chili powder
- salad greens
- 1 tablespoon bottled sweet chili sauce (I use Mae Ploy brand - see image below)
- 1 tablespoon tomato ketchup
- 1 teaspoon olive oil
- 1/2 teaspoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon water
- 1 tablespoon lime juice
Instructions
- 1
Slice unpeeled tomatoes into 1/2" slices. Season both sides with salt, pepper and chili powder and let sit. In meantime, make salad dressing (recipe below) and prep the following in separate bowls in this order: milk, flour, egg, panko.
- 2
Heat a large skillet with olive oil on medium-high heat. Dip tomato slices in milk, then flour, then eggs, then panko. In skillet, fry slices 3-5 minutes each side until golden brown.
- 3
Combine ingredients and mix well.