Fried Green Tomatoes with Buttermilk Lime Dressing

Fried Green Tomatoes
From Vegetarian Cooking for Everyone by Deborah Madison

4 to 6 medium green (unripe) tomatoes
¾ cup fine cornmeal (gluten free bread crumbs work too)
3 to 4 tablespoons vegetable oil or clarified butter
Salt and freshly ground pepper
3 tablespoons chopped basil, tarragon, or parsley (for serving)

Slice the tomatoes crosswise 1/3 to ½ inch thick. Press each piece into a plate of cornmeal to coat on both sides. Heat the oil in a wide skillet over high heat until hot enough to sizzle a drop of water. Add the tomatoes, reduce the heat to medium, and fry on both sides until golden. Remove to a plate, season with salt and pepper, and serve with the chopped herbs, buttermilk lime dressing (recipe below), or mayonnaise.

Buttermilk-Lime Dressing
From www.ezrapoundcake.com
3/4 cup whole or lowfat buttermilk
5 tablespoons freshly squeezed lime juice (from 3-4 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced green onion
1/4 cup finely minced fresh flat-leaf parsley
1/2 teaspoon salt, plus more to taste

In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days. Makes 1 1/4 cups.