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Sides


3 tbsp. cider vinegar
2 tbsp. olive oil
1/4 c. finely chopped roasted red peppers
2 tbsp. capers, chopped
1/2 c. all-purpose flour
2 large eggs, beaten
1 1/3 c. panko (Japanese bread crumbs)
1 1/2 c. canola or vegetable oil
3 medium green tomatoes, cored, ends trimmed and discarded, cut into 1/4"-thick slices
1 oz. crumbled blue cheese
4 c. loosely packed baby kale and microgreens

Whisk vinegar, olive oil and 1/4 teaspoon each salt and black pepper; stir in red peppers and capers. Arrange wire rack over large sheet foil or parchment.
Place flour in 1 large shallow bowl; place eggs in another. Place panko and 1/2 teaspoon salt in third bowl. Sprinkle tomato slices with 1/4 teaspoon salt.
In heavy 12-inch skillet, heat canola oil on medium-high until hot but not smoking.
Meanwhile, dredge 5 tomato slices in flour, then egg, letting excess drip off. Dredge in panko, patting so crumbs adhere. Carefully add breaded tomatoes to hot oil. Reduce heat to medium. Fry 3 to 4 minutes or until deep golden brown on both sides, turning over once. With slotted spoon, transfer tomatoes to wire rack to drain. Sprinkle with 1/4 teaspoon salt. Repeat breading, frying and draining with remaining tomato slices and breading.
Toss greens with 2 tablespoons vinaigrette. Place tomatoes on serving platter; top with cheese. Serve tomatoes immediately with greens and remaining vinaigrette.

Unrated