Appetizer

By Marcus Samuelsson | September 16, 2016

Fried Green Tomatoes, Local Dairy Buttermilk Dressing, Crisp Surreyano Ham by Marcus Samuelsson

I often have a version of Fried Green Tomatoes on my menus, as they have a lot of southern soul. This version is like a deconstructed salad with a tangy buttermilk dressing and fried oysters. When thinking about the menu for new restaurants, we always try to bring in local flavors and influences. Although there are a lot of ingredients, the steps here are really quite simple, and the dish really becomes cohesive when you can get a bite with every element.

Fried Green Tomatoes, Local Dairy Buttermilk Dressing, Crisp Surreyano Ham

Servings: 4
Total Time: 30

Ingredients

FOR THE BUTTERMILK DRESSING
  • 1/2 cup buttermilk
  • 1/3 cup kewpie mayo
  • 1/4 cup sour cream
  • 2 tablespoons blue cheese
  • 1/2 tablespoon chives, sliced
  • 1/2 teaspoon garlic, minced
  • Salt
  • Freshly Cracked Black Pepper
FOR THE FRIED GREEN TOMATOES
  • 2 green tomatoes
  • 1/2 cup panko bread crumbs
  • 1/2 cup cornmeal
  • 1 1/2 teaspoon Allepo pepper
  • 1 1/2 teaspoon Smoked paprika
  • 3/4 teaspoon black pepper, ground
FOR THE FRIED OYSTERS
  • 4 oysters
  • 3 tablespoons buttermilk
  • 1/2 tablespoon hot sauce
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornmeal
TO SERVE
  • 4 ounces endive
  • 2 ounces Crisp Serreyano Ham
  • 1 1/2 tablespoon pickled onion
  • 1 1/2 tablespoon pickled fresno
  • 1 1/2 tablespoon dill

Directions

FOR THE DRESSING

Whisk all ingredients together and store extras in a mason jar.

FOR THE TOMATOES

Heat oil in a fryer to 350 degrees. Place all ingredients but the tomatoes into a food processor or powerful blender and blend well.

Core and slice tomatoes into 1/3 inch slices. Dust the tomatoes with the panko bread crumb mixture.

Fry the tomatoes to golden brown and delicious. Remove the tomatoes onto a paper towel and season with salt.

FOR THE FRIED OYSTERS

Marinate the oysters for 3 hours in the buttermilk and hot sauce.

Mix together the dry ingredients. Dredge the oysters in the flour mix and fry at 350 until golden brown and delicious.

TO SERVE

Cut endive into 1 inch pieces and char in a black pan with olive oil and season. Puree in the food processor until smooth.

Crisp the ham in a saute pan.

On each plate, spoon some of the charred endive puree. Place a few slices of the green tomato, 1 oyster, and a slice or two of ham. Sprinkle with the buttermilk dressing and garnish with the pickled onion, fresno, and fresh dill.

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