This fresh and satisfying salad gets its inspiration from two very different locales: the sweet and sour dressing is indebted to the Pennsylvania Dutch, while the fried green tomatoes come straight from the South. The brightly hued dressing is just the thing to enhance the interplay of tart green tomatoes; sweet, earthy beets; buttery fava beans; and tangy, creamy goat cheese. Green tomatoes and fava beans are two crops that I particularly look forward to seeing at the first farmers’ markets of spring, and this salad is a delicious way to celebrate the best of that season. If you can’t find fava beans, lima beans are a fair substitute.

　　

Ingredients

Serves 4

　　1 red beet, trimmed and scrubbed

　　1 yellow beet, trimmed and scrubbed

　　1 cup plus 2 tablespoons canola oil

　　Kosher salt and freshly ground black pepper

　　1/2 pound shelled fresh or frozen fava beans

　　8 (1/2-inch-thick) slices green tomatoes (about 3 green tomatoes)

　　2 cups coarse yellow cornmeal

　　Sweet and Sour Dressing (recipe follows)

　　3/4 pound smoked rainbow trout fillet, cut into 8 pieces

　　2 tablespoons trout roe (optional)

　　1/2 cup microgreens, for garnish

　　

SWEET AND SOUR DRESSING

1/2 cup plus 1 tablespoon canola oil

　　2 cloves garlic, finely chopped

　　3 tablespoons red wine vinegar

　　1 tablespoon fresh lemon juice

　　1 tablespoon ketchup

　　1 tablespoon tomato paste

　　2 teaspoons Dijon mustard

　　2 teaspoons honey

　　Kosher salt and freshly ground black pepper

　　1 large green onion, green and pale green parts, thinly sliced

　　(makes about 3/4 cup)

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Place each beet in the center of a large piece of heavy-duty aluminum foil, drizzle with 2 tablespoons of the oil, and season with salt and pepper. Wrap the beets tightly, place on a baking sheet, and roast in the oven until tender, about 1 hour. Remove the beets from the oven, let cool slightly, and then remove the skins. Cut each beet into 1/2-inch dice.

　　

Step 3

Bring 3 cups water to a boil in a medium saucepan and add 1 tablespoon salt. Add the fava beans and cook until just tender, about 2 minutes. Drain in a colander, rinse with cold water, and drain again. If using fresh favas, remove their outer layer.

　　

Step 4

Place the sliced tomatoes on a baking sheet lined with paper towels to remove some of the excess moisture. Season both sides with salt and pepper. Put the cornmeal in a large shallow bowl and season with salt and pepper. Dredge the tomatoes in the cornmeal on both sides and tap off the excess cornmeal.

　　

Step 5

Heat the 1 cup of oil in a large sauté pan over medium-high heat until it begins to shimmer. Four at a time, fry the tomatoes until golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Transfer with a slotted spatula to the baking sheet lined with fresh paper towels and season with salt.

　　

Step 6

Drizzle some of the sweet and sour dressing on the bottom of 4 dinner plates. Place 2 fried green tomatoes on each plate. Scatter the beets and fava beans around the tomatoes and top each tomato with some of the smoked trout. Scoop 1 1/2 teaspoons of the trout roe on top of each portion of fish if desired. Garnish with the microgreens.

　　

SWEET AND SOUR DRESSING

Step 7

Heat 1 tablespoon of the oil in a small sauté pan over medium-low heat. Add the garlic and cook, stirring occasionally, until it turns light golden brown, about 1 1/2 minutes. Remove from the heat and let cool slightly.

　　

Step 8

Whisk together the garlic, vinegar, lemon juice, ketchup, tomato paste, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the remaining 1/2 cup oil until emulsified and then stir in the green onion. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator. Bring to room temperature before using.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.