After a long shift at the southern restaurant where I work, all I want to do it sit at the bar with a Tecate and some fried green tomatoes. Those FGTs (as I fondly call them) are slathered in remoulade and nestled in a bed of greens. These are a lightened up version, something I like to make at home on a summer evening when the craving hits. —Emms
Line a baking sheet with paper towels. Slice the tomatoes into rounds, about a quarter-inch thick. Lay the tomato slices on the paper towels and sprinkle with salt. Allow to drain for about 20 minutes.
Pour buttermilk into a shallow bowl. In another shallow bowl, combine the cornmeal, flour, sugar, pepper. Heat some oil in a sauté pan over medium-high heat. Dip each slice of tomato into the buttermilk and dredge in the flour mixture. Pan fry the tomato slices on both sides until golden, placing on paper towels to drain. Serve hot over a bed of greens, with avocado-herb dressing.
Combine all ingredients in food processor until smooth.