Fried Green Tomato BLT Salad
By Sue Lau | Palatable Pastime
This week for Sunday Supper, the food bloggers are posting their favorite recipes using fresh tomatoes. For my offering, I chose to do a fried green tomato BLT salad with ranch dressing from scratch.
It is a somber time for me now, since one of my foodie friends passed away suddenly (Kim Churchill of Simply Katering in Sarasota Florida). It is hard to find much to say when someone so young passes so suddenly. Then the debacle that she was found because she was missed online, especially at FaceBook, where her friends often gathered. She lived alone, except for her two kitties, who were trapped in the house with her. Then arguing breaking out among the group of friends because some of us were all for getting those cats adopted since her son sent one to a kill shelter and another had not yet been found. And a troll crawled out of a hole and implied that gathering donations to get the cats taken care of was a fortuitous gambit in the name of profit, which is so absurd. That another food blogger would come out and say such terrible things when friends are just trying to help and be humane to innocent animals astounds me and leaves me gobsmacked.
But I do want to talk about how foodies gather together and make family, even if it isn’t the family we know from our home towns. Many friends I have met online mean very much to me. And among my foodie friends, I have known them for 15 years now. We were younger then, and I remember musing one time that someday we would all be old together. I have seen some of these friends pass away. Some unexpectedly, like Kim, who was near my age, and some not as unexpectedly. But hearts are hurting right now.
But at least we are joining together to take care of the cats. I have two cats myself, and it gives me pause to discuss with my husband those things which need to be said about the cats in case something unexpected would happen to either of us. I’ve made sure our daughter has the key to get in our home to get the cats if needed, and we need frank discussions with loved ones about who should care for the cats should the worst ever happen.
So I am sorry to be a downer in this post, but I did wake up at 3 in the morning last night wondering what would become of Kim’s furbabies. It seemed to me to be a bit more important for all of us to consider what we would do with our pets instead of the merits of homemade ranch dressing and delicious friend green tomatoes. Those are good, to be sure, but even better to be prepared for whatever life may throw at us out of the blue.
So anyhoo, that’s my chat and spiel for the day. Just don’t forget to scroll down to see the other recipe titles today. There look to be plenty of interesting recipes and you wouldn’t want to miss out. Stay safe, stay prepared, stay happy, and check on your loved ones. And their pets. I’ll be back tomorrow with an interesting grilled cheese recipe for you. I scarfed mine down over a glass of wine.
And to lighten things up, Bill’s sitting here, and since I wanted to add some one-liner about what he thought of his grilled cheese, you know, something quick, just a few short words and he stared blankly at me. To which I said: just imagine you’re Bruce Willis on some strange planet being interviewed by Chris Tucker.
And Bill mumbled into his imaginary mic: “It was crunchy, cheesy, delicious. At least I think!?!?!?”
Don’t trust him. Try it for yourself. 😉
I told him I have movie lines stacked up like punchcard files in my brain, going way back to prehistory, like an endless line of dominoes. Yeah, I’m weird like that.
Homemade Buttermilk Ranch Dressing
Yield: 1-1/2 cups salad dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 teaspoons dried chives
- 1-1/2 teaspoons dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon dried celery flakes
- 1 teaspoon granulated sugar
- 1/2 cup buttermilk
- Whisk dressing ingredients together and chill until needed.
From the kitchen of palatablepastime.com
Fried Green Tomato BLT Salad
- 1-1/2 cups ranch dressing (see recipe above)
- 1 large unripe green tomato (not a ripe green heirloom)
- 1/3 cup all-purpose flour
- 1 tablespoon Cajun spice
- salt and black pepper to taste
- 1-2 large eggs
- 1-2 tablespoons water
- 1 cup panko bread crumbs
- cooking oil (best with bacon drippings if you have enough)
- 4-6 cups chopped lettuce
- 1 cup toasted croutons
- 5-6 large red cherry tomatoes, quartered
- 8 slices bacon, cooked crisp and crumbled
- Prepare salad dressing and keep chilled.
- Cook bacon, chop lettuce, slice cherry tomatoes and set all aside.
- Start heating cooking oil/bacon drippings about an inch deep in a large skillet.
- Thickly slice the green tomato and cut each slice into fourths.
- Set up a dipping station with three bowls: first bowl is flour mixed with seasonings. Second bowl is egg beaten with a little water. You may or may not need a second egg- I came very close. Put the panko in the third bowl.
- Dip the tomato pieces in flour, then in the egg wash, then in panko to coat.
- Fry tomatoes on each side in medium heat oil, drain when golden. Do not crowd the pan. I turn mine over delicately, working with two forks.
- Build the salads on lettuce with fried green tomatoes, croutons, cherry tomato slices (mostly for color), bacon bits, and ranch dressing.
From the kitchen of palatablepastime.com
Sunday Supper Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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