In a shallow dish, whisk together buttermilk, egg, flour and salt and pepper to taste. Place tomato slices in mixture. Place cornmeal in a shallow dish and season with salt. In a large heavy skillet heat 1/4-inch of vegetable oil. When hot but not smoking, dredge tomato slices in cornmeal and fry until golden brown and crisp. Be sure to not overcrowd the skillet. Transfer to a paper towel lined plate to drain. To make vinaigrette, combine the tomato, garlic, shallot, basil leaves and vinegar in a blender. Blend until smooth and add oil in a stream with salt and pepper and Tabasco to taste. To serve, place fried green tomatoes on a plate, drizzle with dressing and top with crumbled ricotta salata. Garnish with fresh basil sprigs. Recipe by: Cooking Live Show #CL8976 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1194 (87%)|
|Amt Per Serving||% DV|
|Total Fat 132.7g||177 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 92.6g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 216.4mg||67 %|
|Sodium 518.5mg||18 %|
|Potassium 332.3mg||9 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 33.1g|
|Protein 13.1g||19 %|
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Calories per serving: 1369
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