Fried Green Tomato Salad with Chipotle Dressing (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 or 4 large, firm green tomatoes |
salt |
cracked black pepper |
1 cup self-rising flour, or cornmeal |
peanut oil, for frying |
1/4 cup mayonnaise |
3 tablespoons fresh lime juice |
2 tablespoons adobo sauce |
1/4 teaspoon salt |
4 cups spring mix lettuce, washed |
1 avocado, peeled, pitted, and sliced |
Directions:
1. Preheat the oil to 350 degrees F.
2. For the tomatoes: Slice the tomatoes to desired thickness. Lay the tomato slices out on a pan lined with a paper towel and sprinkle both sides with salt and pepper. Allow time for the salt to pull the water out of the tomatoes.
3. Mix together the flour and a pinch of salt and pepper. Coat the tomatoes with the flour mixture and deep-fry until golden brown.
4. For the salad: In a small bowl, whisk together the mayonnaise, lime juice, adobo sauce, and salt.
5. Place the spring mix on a plate. Alternate tomatoes and avocado slices in a circle on top of spring mix. Drizzle with dressing. Serve immediately.
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