The flavors of fall meld in this Southern salad.
- Makes: 4 servings
- Prep Time: 40 minutes (includes marinating)
- Cook Time: 10 minutes
- Difficulty Rating: Easy
- Recipe Created By: Vivian Howard
- 2 medium green tomatoes, cut into ½-inch thick slices
- 1 cup buttermilk
- 2 teaspoons hot sauce
- zest of 1 lemon
- ⅔ cup cornmeal
- 3 teaspoons salt, divided
- 1 teaspoon cayenne
- 1 cup vegetable oil (for frying)
- 2 cups baby arugula
- 4 ounces aged white cheddar, shaved into ribbons with a vegetable peeler
- 1 large Fuji apple or other crisp, sweet eating apple
- juice of 1 lemon, about 3 tablespoons
- 2 tablespoons extra-virgin olive oil
- ⅔ cup apple butter
- ⅓ cup Dijon mustard
- To fry the tomatoes: In a medium bowl, whisk together buttermilk, lemon zest, hot sauce and 1 teaspoon salt.
- Add the tomato slices and let marinate for at least 30 minutes and up to overnight. In a small bowl, stir together the cornmeal, 1 ½ teaspoons salt and the cayenne pepper.
- In a 10-inch skillet, heat the vegetable oil over medium heat until it shimmer but does not smoke. Dredge the tomatoes in the cornmeal mixture. Shake off any excess cornmeal and carefully drop each tomato into the oil, making sure the slices do not touch.
- Fry the tomatoes on the first side until they are golden brown, about 3 minutes. Flip them over and cook an additional 2 to 3 minutes. Drain the tomatoes on paper towels and season with ½ teaspoon salt.
- Stir together the apple butter and Dijon mustard and set aside.
- Cut the apple off its core and into ¼-inch thick slices. In a medium bowl, toss them together with the arugula, white cheddar, lemon juice, remaining ½ teaspoons salt and olive oil.
- Smear about ¼ cup apple mustard over the bottom of the plate. Top with tomato slices and the salad. Serve immediately.