Fried yellow tomatoes, fennel slaw, and avocado vinaigrette

Add some green(ish) touches to your St. Patrick’s Day meal with this seriously tasty recipe from Grady Wilder, Head Chef of The Tobacco Company.

March 16, 2010; 11:50 AM • by RVANews staff

Add some green(ish) touches to your St. Patrick’s Day meal with this seriously tasty recipe from Grady Wilder, Head Chef of The Tobacco Company.

For the tomatoes:

• 3 1/4-inch sliced yellow tomatoes
• 1 beaten egg
• Enough flour to lightly cover tomatoes
• 3/4 cup Panko bread crumbs
• Salt and pepper to taste
• Extra virgin olive oil for frying

Slice tomatoes and season with salt and pepper. Dredge tomatoes with flour. Dip tomatoes in egg. Toss tomatoes in Panko bread crumbs. Fry in olive oil until golden brown.

For the fennel slaw:

• 1 bulb fennel sliced thin
• 1 shallot sliced thin
• 2 Tbs. fresh basil sliced thin
• 1 tsp. extra virgin olive oil

Combine all ingredients and toss.

For the avocado vinaigrette:

• 1 avocado
• 1 Tbs. rice wine vinegar
• 1 Tbs. chopped parsley
• Salt and pepper

Blend until smooth. Add water if necessary to thin avocado.

Stack tomatoes in center of plate. Top with fennel slaw and drizzle avocado vinaigrette generously. Serve immediately.

March 16, 2010 11:50 AM 0