Green Oak Lettuce, Fried Green Tomatoes And Goat Cheese With A Chimichurri Vinaigrette

This salad is dressed with a mild, garlicky play on the spicy, vinegar-laced Argentine chimichurri sauce, which in its home country is commonly spooned over steak (the meat, in fact, makes a delicious addition here, if the mood strikes or leftovers are at hand). I love the elegant leaf of oak lettuces, which are tender and mild. Torn Boston, Bibb, or escarole lettuces make good substitutes. If green tomatoes are not available, try large tomatillos in their place.

Serves 4

Ingredients

Vinaigrette

• 11/2 tablespoons capers,preferably salt-packed
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon red wine vinegar
• 1 small garlic clove, very finely chopped
• 1⁄8 teaspoon red pepper flakes
• Fine sea salt and freshly ground black pepper
• 1⁄3 cup finely chopped flat-leaf parsley

• 3/4 cup fine cornmeal
• Fine sea salt and freshly ground black pepper
• 1⁄3 cup unbleached all-purpose flour
• 1 large egg beaten with 2 tablespoons cold water
• 1 pound unripe green tomatoes, cut crosswise into 1⁄3-inch-thick slices
• About 11/2 cups olive oil for frying
• 4 ounces green oak lettuce
• 4 ounces soft goat cheese, crumbled
• 2 tablespoons chopped chives
• Flaky coarse sea salt

Directions

1. Make the vinaigrette: Rinse the capers and then soak them in cold water for 10 minutes. Rinse again and coarsely chop. In a medium bowl, vigorously whisk together the oil, vinegar, garlic, red pepper flakes, 1⁄8 teaspoon salt and a generous pinch of pepper. Add the parsley and capers and stir to combine well. Let stand at room temperature for at least 20 minutes or up to 3 hours, if making ahead.

2. In a shallow bowl, stir together the cornmeal, 3/4 teaspoon salt and a generous pinch or two of pepper. Place the flour and the egg mixture each in two separate shallow bowls.

3. Working with 1 slice at a time, dip the tomatoes in the flour, then in the egg mixture, then in the cornmeal, gently pressing to help the cornmeal adhere. Place the slices on a baking sheet. Line another baking sheet with paper towels.

4. Fill a large skillet with 1/4 inch of the oil and heat over medium-high heat until shimmering but not smoking.

5. In 2 batches, fry the tomatoes until golden on both sides, 4 to 5 minutes, turning once and reducing the heat if necessary. Transfer to the paper towels

to drain.

6. Build the salads on 4 serving plates by layering a drizzle of vinaigrette, the lettuce, tomatoes, cheese, chives and more vinaigrette. Drizzle with the oil and sprinkle with a pinch of flaky coarse sea salt.

Credit: Kyle Books