Put everything in a high powered blender, and blend until it is completely smooth.
Add more water, lemon juice, anchovies, and/or salt & pepper as desired
Set aside {refrigerate} until ready to use.
For the Fried Green Tomatoes
Place sliced tomatoes in a single layer on a paper towel. Sprinkle the salt over the tomatoes. Let sit at least 10 minutes.
Set up 3 shallow bowls or plates: Put ¼ cup whole wheat flour into one bowl. In another bowl, whisk together the egg, milk, and lemon juice. In the third bowl, stir together the remaining ¼ cup whole wheat flour, corn meal, flax meal, and spice.
Add a tomato slices to the flour. Coat the tomato slice in flour, shake excess off, and transfer them one-by-one to the egg wash. Dip in egg, shake off excess, and transfer to the cornmeal mixture. Coat the tomato slices in cornmeal, and shake off the excess. Set aside until ready to cook. Repeat the process for all tomato slices.
Heat a large skillet over medium-high. Add 1 tablespoon oil. Once the oil is hot, add breaded tomato slices to the pan. Cook until crispy and golden brown on each side {about 5-7 minutes per side}.
Transfer "fried" green tomatoes to a paper towel lined plate.
Wipe out skillet. Return skillet to the stove and heat oil over medium-high. Repeat process with remaining tomato slices.
Sprinkle with a little extra salt if desired.
For the salad
Put romaine lettuce on plate. Top with dressing, pepper, and cheese. Top with fried green tomatoes.
Notes
*Nutrition facts do not include salad ingredients and toppings