Best Fried Green Tomato And Crab Salad With Sumac Vinaigrette Recipes

Fried Green Tomato Salad with Balsamic Vinaigrette Dressing image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

Coconut oil, for frying
1 1/2 cups cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground pepper, plus more for seasoning
3 eggs, beaten
1 cup all-purpose flour
2 green tomatoes, sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Pinch salt and ground pepper
1/4 cup olive oil
1 pound mixed greens
1/2 cup crumbled feta cheese
1/4 cup slivered almonds
2 peaches, pitted and thinly sliced

Steps:

For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat.
In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.
To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.

Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

12 ounces lump crab meat
1 tablespoon chives, sliced
1 tablespoon tomatoes, peeled, seeded and small dice
1/4 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons basic vinaigrette (see recipe)
Fine sea salt and freshly ground white pepper to taste
3 to 4 green tomatoes, peeled, seeded and minced
1/2 teaspoon minced lemon zest
2 tablespoons lemon oil
Fine sea salt and freshly ground white pepper to taste
4 to 5 ripe red tomatoes, blended and strained
2 tablespoons olive oil
3 tablespoons Banyuls vinegar or to taste
Fine sea salt and freshly ground pepper to taste

Steps:

To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the cr