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Kentucky Bibb Salad with Fried Green Tomatoes

Southern Living JUNE 2001

  • Yield: 6 servings


  • 1/2 cup cornmeal
  • 1 teaspoon dried mint
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 3 large green tomatoes, cut into 1/4-inch-thick slices
  • Vegetable or peanut oil
  • 2 large heads Bibb lettuce, rinsed and torn
  • 1/2 cup toasted walnuts
  • Rose Vinaigrette
  • Garnishes: gourmet edible petite rose petals; chopped green, red, and yellow bell peppers; chopped purple onion


Whisk together first 5 ingredients in a bowl until smooth; dip tomato slices evenly in batter.

Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden.

Arrange lettuce evenly on 6 plates; top each with 2 tomato slices. Sprinkle evenly with walnuts; drizzle with Rose Vinaigrette. Garnish, if desired.

* For extra-crispy fried tomatoes, dip in batter twice.


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Kentucky Bibb Salad with Fried Green Tomatoes Recipe