- 3 tbsp cider vinegar
- 2 tbsp olive oil
- 1/4 cup finely chopped roasted red peppers
- 2 tbsp capers, chopped
- 1/2 cup cake flour
- 2 large eggs, beaten
- 1 cups panko (Japanese breadcrumbs)
- 3 medium green tomatoes, cored, ends trimmed and discarded, cut into 0,5cm-thick slices
- 1 1/2 cups canola or vegetable oil
- 30g crumbled blue cheese
- 4 cups loosely packed baby kale and microgreens
- Whisk vinegar, olive oil and 1/4 tsp each salt and black pepper; stir in red peppers and capers. Arrange a wire rack over a large sheet of foil or baking paper.
- Place flour in 1 large shallow bowl; place eggs in another. Place panko and 1/2 tsp salt in a third bowl. Sprinkle tomato slices with 1/4 tsp salt.
- In a heavy 30cm frying pan, 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 for 3 to 4 minutes or until deep golden brown on both sides, turning over once. With a slotted spoon, transfer tomatoes to wire rack to drain. Sprinkle with 1/4 tsp salt. Repeat breading, frying and draining with remaining tomato slices.
- Toss greens with 2 tbsp vinaigrette. Place tomatoes on serving platter; top with cheese. Serve tomatoes immediately with greens and remaining vinaigrette.
- GH TIP: No need to bring out the deep-fry thermometer. To test how hot the oil is, sprinkle a pinch of crumbs into it. If they just sink to the bottom, the oil is too cold. If they burn up right away, it’s too hot. If they sizzle and steadily turn golden brown, you’re good to go.
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