• 2 large green tomatoes

• salt

• freshly ground black pepper

• 1 cup all purpose flour

• 2 eggs, beaten with 2 tbsp water

• 1 cup finely dried bread crumbs

• 2 cups vegetable oil

• 4 cups baby mixed greens

• 4 tablespoons remoulade dressing or any other creamy dressing

• 4 each ½” slices of fresh mozzarella cheese

• 8 slices crispy Newman Bacon

Directions

Slice each tomato into 1 inch slices.  Season both sides of the tomatoes with salt and pepper.  Let the tomatoes sit for 15 minutes.  Season the flour, egg wash, and bread crumbs separately with salt and pepper.  Dredge the tomatoes in the flour, coating completely.  Dip each tomato in the egg wash, letting the excess drip off.  Dredge the tomatoes in the bread crumbs, coating completely. 

Heat the oil in a large frying pan; fry the tomatoes in batches until golden brown, about 2 minutes on each side.  Remove from the pan and drain on a paper-lined plate.  Season with salt.  In a mixing bowl, toss the mixed greens with 4 tablespoons of the dressing.  Season with salt and pepper. Mix well.

To assemble: spoon some of the dressing in the center of four plates.  Place a tomato on top of the dressing.  Layer each salad with a slice of the cheese, crisscross 2 slices of the bacon and 1/8 of the mixed greens.  Top each salad with the remaining tomatoes and mixed greens.  Secure each salad by placing a toothpick through the center of the salad. Garnish with parsley.  

Makes 4 salads.

Recipe courtesy of Felicia Willett, 2008