Servings: Serves 4
Combine dressing ingredients in a sealable container. Shake well; taste and add salt if needed.
In a nonstick skillet over high heat, bring 3/4 inch canola oil, plus bacon fat (if using), to very hot. On a large plate, combine cornmeal and pepper; place egg whites on another large plate. Dip tomato slices first in the egg whites and then in the cornmeal, pressing the cornmeal slightly into the tomato so that each slice is fully coated.
Add tomato slices to the oil in batches, taking care not to crowd. Fry until golden brown, 3 to 5 minutes per side. Remove to a paper-towel-lined surface and sprinkle with kosher salt. Serve warm on a bed of baby lettuces, drizzled with dressing.
From the September 2007 issue of O, The Oprah Magazine
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