Crispy Tomato Salad with Buttermilk Ranch Dressing

Start to finish: 1 hour (40 minutes active) Servings: 4

INGREDIENTS

For the dressing: 1⁄2 cup low-fat buttermilk 1⁄3 cup mayonnaise 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, chives and parsley) 1 tablespoon fresh lemon juice 1 teaspoon minced garlic Kosher salt and black pepper For the crispy tomatoes and salad: Two firm ripe beefsteak tomatoes (10-12 ounces each) 2 cups assorted cherry tomatoes, halved Kosher salt 1 large egg 2⁄3 cup buttermilk 3⁄4 cup cornmeal 1⁄4 cup all-purpose flour 1 ounce finely grated Parmigiano-Reggiano 1⁄4 cup extra-virgin olive oil

INSTRUCTIONS

Make the dressing: In a medium bowl whisk together all the ingredients and add salt and pepper to taste. Make the crispy tomatoes: Slice the beefsteak tomatoes crosswise, 1⁄3-inch thick. (You should get 4 slices from each tomato.) Sprinkle both sides of each slice with salt and let drain on a cake rack for at least 20 minutes. Halve the cherry tomatoes. Place in a bowl and sprinkle them with salt. Let them stand for at least 20 minutes. Meanwhile, in a shallow bowl or pie plate beat the egg; add the buttermilk and whisk until combined well. In a separate shallow bowl stir together the cornmeal, flour, cheese and 1⁄4 teaspoon salt. Pat the large tomatoes dry with paper towels. Coat half of them with the buttermilk mixture, letting the excess drip off and then dip them in the cornmeal mixture making sure they are coated all over. In a large nonstick skillet heat 2 tablespoons of the oil over medium-high heat. Add the coated tomatoes and cook them until golden, about 2 minutes a side. Transfer 2 slices to each of two plates. Repeat the procedure with the remaining tomato slices, buttermilk mixture, cornmeal and oil and transfer those slices to two more plates. Spread the cherry tomatoes on paper towels and quickly pat dry. Mound one-fourth of the cherry tomatoes on top of each portion and drizzle with the buttermilk dressing. Nutrition information per serving: 392 calories; 239 calories from fat; 27 g fat (5 g saturated; 0 g trans fats); 55 mg cholesterol; 377 mg sodium; 31 g carbohydrate; 4 g fiber; 7 g sugar; 8 g protein.