Bridgewater Grill Fried Green Tomatoes
with Black Pepper Vinaigrette

Yield: about 2 cups dressing, tomatoes to serve 8 to 10

Ingredients

Dressing

• 1 cup rice vinegar
• 1 teaspoon Worcestershire sauce
• 2 teaspoons ground black pepper
• 1 small shallot
• 1 large clove garlic
• 1/4 cup fresh flat-leaf Italian parsley
• 2 teaspoons whole-grain mustard
• 1 cup olive oil

Tomatoes

• 2 pounds green tomatoes
• 1 container panko (Japanese bread crumbs)
• 2 eggs, beaten lightly with a little water
• 3/4 cup flour, for dredging tomatoes
• 4 ounces gorgonzola crumbles
• Wax paper

Instructions

1. Dressing: Mix all dressing ingredients except for oil in blender until smooth. With blender still running on lowest speed, slowly add the oil to emulsify.
2. Transfer dressing to a container with a lid and refrigerate until ready to serve.
3. Tomatoes: Wash and dry tomatoes. Cut them into at least 1/4-inch slices.
4. Soak tomato slices in beaten eggs, then dredge them in the flour. Place slices in a single layer on a wax-paper covered baking sheet and allow them to sit a few minutes.
5. Give each slice another dip in the eggs and coat both sides evenly in the bread crumbs; place in single layer on a baking sheet lined with wax paper and refrigerate for at least 20 minutes. Season slices with salt and pepper.
6. Heat oil in a large, heavy sauté pan over medium-high heat and fry until golden brown; turn slices and cook on other side until golden.
7. Transfer fried slices to an oven-safe serving dish. Sprinkle tops with cheese and place dish under oven broiler just until cheese is melted.
8. Serve with the dressing.

Nutrition

Per serving: 502 cal., 33g fat (7 g sat), 66mg chol., 37g carb., 11g pro., 3g fiber, 467mg sodium

Attribution

Bridgewater Grill, Golden, Colorado