Select tomatoes that are green because they're unripe (and thus firm and tangy), not because they're a variety that stays green even when they're ready to eat. The dressing can be stored in an airtight container and refrigerated for up to five days.
Servings: Serves 4
Ingredients
Dressing:
  • 1 small clove garlic , minced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 scallions , finely chopped
  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 1 teaspoon kosher salt , or more to taste
  • 1/2 teaspoon freshly ground black pepper
Tomatoes:
  • Canola oil , for frying
  • 1 tablespoon bacon fat (optional)
  • 1/2 cup cornmeal
  • 1 teaspoon freshly ground black pepper
  • 2 large egg whites , whisked
  • 2 1/2 pounds unripe tomatoes (green), cut into 1/2-inch slices
  • Kosher salt , to taste
Salad:
  • 2 1/2 cups baby arugula , or other baby lettuces
Directions
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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