Fried Green Tomatoes and Purslane

The best thing about just before tomato season and just after? Fried Green Tomatoes. I saw the movie ages ago and always wondered why you would want to eat a unripe tomato — until I tried one. This take is a quick pan-fried version. Less oil and mess and a lighter approach.

I had just gotten our first-ever batch of purslane from our remarkable CSA, so it seemed like a good way to combine the foods. Purslane is a succulent that normally grows wild. It is high in Omega-3s, so a great, healthy green to explore. It has a crisp, citrus-tart flavor and a nice texture. You can eat the stems, which are not woody at all.

I found myself in the unique position of cooking just for me one lunch. Kid was fed, spouse asleep. So, this creation was just the thing for a light lunch.

Pan-Fried Green Tomatoes with Purslane

3 green tomatoes, medium sized

1/2 cup bread crumbs

1/4 cup grated parmesan

3 tbs. canola oil

Salt and pepper to taste

3 cups purslane greens, washed

1/4 cup olive oil

2 tbs. white balsamic vinegar

2 tsp. stone ground mustard

Salt and pepper to taste

1/4 cup goat cheese crumbles

Mix the bread crumbs, parmesan, salt and pepper. Slice the tomatoes about 1/4-inch thin. Dredge each slice in the bread crumb mixture, pressing a bit into the tomato. Heat the oil in a skillet over medium-high heat. Add the breaded slices and pan fry for a few minutes each side until golden brown.

Whisk dressing ingredients together; mustard and vinegar first, then whisking as you add the oil. This order will help the dressing emulsify easier. Salt and pepper to taste.

Place the warm tomatoes over the purslane greens. Drizzle with the dressing and top with goat cheese crumbles.

Serves 4.