Food Talk + Functions
Anatomy of a Dish: Fried Green Tomatoes

green-tomatoes

Fried Green Tomato, Burrata Cheese and Roasted Corn Salad, with Pickled Onions and a Basil Aioli

It’s summer in Virginia, and we’re all feeling the heat and humidity. Thank goodness for seasonal treats like juicy tomatoes and sweet corn.

Because, you know, you can’t just have margaritas for dinner.

With this hearty appetizer salad of fried green tomatoes over roasted corn, Chef Curtis Shaver brings us a Southern classic that hits all the high notes of summer.

Local green tomatoes from Wayside Produce are soaked in buttermilk, then coated in flour and cornmeal for a perfectly crisp outer breading.

Slices of tender tomato are layered with burrata cheese, an Italian style mozzarella filled with cream. The soft cheese provides a texture contrast to the tomatoes and blends gently into the corn salad below.

Curtis roasts ears of corn on the grill in their husks. “The husk helps keep the moisture in,” he says. “If you just grill the corn, it dries out.” Roasting tenderizes the corn and brings out the sugars, and the grill adds just a slight char to the kernels. Bell peppers, cilantro, and lime juice complete the corn salad.

And nothing says summer like the vibrant green of fresh basil. “Basil is very temperamental,” Curtis says. “A quick process in the Vita-Prep gives it a smooth consistency without turning it brown.” Basil leaves go into the blender with fresh eggs before drizzling in oil to make a creamy aioli.

Add house-pickled red onions and a sprinkling of black lava salt, and there it is: summer on a plate!

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