Fried Green Tomatoes with Crème Fraiche Dressing

Trim the ends off the tomatoes and cut in half through the equator.

Place the buttermilk, flour, beaten eggs with the crushed garlic and the panko crumbs in four separate dishes.

Heat 3 tablespoons of olive oil in a sauté pan. Dip the tomatoes first in buttermilk, then flour, then the eggs and finally panko crumbs. Cook for 2 minutes each side or until golden and crisp.

Dressing: Put the ingredients in a food processor and process until smooth. Season.

To serve: Cut each cos lettuce into quarters. Place two quarters on each serving plate and top with the bacon, two slices of tomato and a spoonful of dressing. 

Panko crumbs: flaky crisp Japanese breadcrumbs, available from Asian supermarkets.