Fried Green Tomato and Ricotta Salad - Dallas News | myFOXdfw.com

Fried Green Tomato and Ricotta Salad

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Ingredients

FOR THE VINAIGRETTE
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice, freshly squeezed
1 teaspoon cracked black pepper
1 teaspoon Falksalt Crystal Flakes natural sea salt,
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FOR THE AVOCADO-GREEK YOGURT DRESSING
1 avocado, peeled, seeded and diced
1 cup greek yogurt, thick
½ cup buttermilk
1 tablespoon lime juice, freshly squeezed
2 teaspoons cracked black pepper
1 teaspoons Falksalt Crystal Flakes natural sea salt,
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FOR THE SALAD
2 cups red tomatoes, cut in 1" x 1" squares, ripe but firm
2 cups yellow tomatoes, cut in 1" x 1" squares, ripe but firm
4 cups baby arugula
1 pound local ricotta cheese

FOR THE SEASONED FLOUR DREDGE
2 cups corn flour
2 cups cornstarch
2 cups polenta
2 cups Wondra flour
½ cup granulated garlic
½ cup granulated onion
1 tablespoon cayenne
2 tablespoons black pepper, 12 mesh
2 tablespoons fine kosher salt

FOR THE FRIED GREEN TOMATOES
4 cups green tomatoes, cut in 1" x 1" squares
1 cup whole milk
1 teaspoons kosher salt


Method

FOR THE VINAIGRETTE:
1. In a small mixing bowl, whisk together extra virgin olive oil,
lemon juice, cracked black pepper and Falksalt natural sea salt.
2. Separate into halves.

FOR THE AVOCADO-GREEK YOGURT DRESSING:
1. Place avocado, Greek yogurt and buttermilk in a food
processor and process until smooth.
2. Finish with fresh lime juice and season with cracked black
pepper and natural Falksalt.
 
Servings/Yield
8 servings

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