Fried Green Tomatoes with Cajun Rémoulade Sauce & Boston Red Leaf Salad

Fried Green Tomatoes

with Cajun Rémoulade Sauce & Boston Red Leaf Salad

2 Servings
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From the Test Kitchen

This dish is a taste of what’s to come, using the current crop of green tomatoes (red tomatoes that haven’t had a chance to ripen in the summer sun). Their firm texture and lightly acidic nature make them perfect for breading and pan-frying. We’re adding our own special touch to this mainstay of Southern cuisine, serving it with a zesty Cajun rémoulade sauce for dipping.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Fried Green Tomatoes with Cajun Rémoulade Sauce & Boston Red Leaf Salad
Title
  • 3 Breakfast Radishes
  • 2 Green Tomatoes
  • 1 bunch Parsley
  • 1 clove Garlic
  • 1 head Boston Red Leaf Lettuce
  • 1 Lemon
  • 1 Shallot
  • ¼ cup Mayonnaise
  • 1 tsp Cajun Seasoning
  • 1 cup Panko Breadcrumbs
  • ½ cup All-Purpose Flour
  • ½ cup Buttermilk
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the radishes into thin rounds. Slice the tomatoes into ½-inch thick rounds. Pick the parsley leaves off the stems; discard the stems. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut out and discard the root of the lettuce, then roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and mince the shallot.
Make the rémoulade:
2 Make the rémoulade:
In a small bowl, combine the shallot, lemon zest, garlic paste, mayonnaise, Cajun seasoning and the juice of 2 lemon wedges. Stir to thoroughly combine and season with salt and pepper to taste.
Bread the tomatoes:
3 Bread the tomatoes:
Place the flour, buttermilk and breadcrumbs into 3 separate dishes. Working one at a time, coat each tomato slice in the flour (tap off any excess flour), then briefly dip in the milk before coating completely with breadcrumbs. With your fingers, gently press the crumbs into the tomato to make sure they stick. Transfer the breaded tomato to a plate or tray; repeat with the remaining tomato slices.
Pan-fry the tomatoes:
4 Pan-fry the tomatoes:
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the breaded tomatoes to the hot oil (working in batches, if necessary, to avoid overcrowding) and cook 3 to 4 minutes per side, or until crisp and golden brown. (You may need to rotate the tomatoes around the pan to ensure even cooking.) Transfer the fried tomatoes to a paper towel-lined plate and immediately season with salt. Set aside as you continue cooking.
Make the salad:
5 Make the salad:
In a large bowl, combine the lettuce, radishes and parsley. Season with salt and pepper. Add the juice of 1 lemon wedge (you will have an extra lemon wedge) and a drizzle of olive oil; toss to coat.
Plate your dish:
6 Plate your dish:
Divide the fried tomatoes and salad between 2 plates and serve with the Cajun rémoulade on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the radishes into thin rounds. Slice the tomatoes into ½-inch thick rounds. Pick the parsley leaves off the stems; discard the stems. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut out and discard the root of the lettuce, then roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and mince the shallot.
2 Make the rémoulade:
In a small bowl, combine the shallot, lemon zest, garlic paste, mayonnaise, Cajun seasoning and the juice of 2 lemon wedges. Stir to thoroughly combine and season with salt and pepper to taste.
Make the rémoulade:
Bread the tomatoes:
3 Bread the tomatoes:
Place the flour, buttermilk and breadcrumbs into 3 separate dishes. Working one at a time, coat each tomato slice in the flour (tap off any excess flour), then briefly dip in the milk before coating completely with breadcrumbs. With your fingers, gently press the crumbs into the tomato to make sure they stick. Transfer the breaded tomato to a plate or tray; repeat with the remaining tomato slices.
4 Pan-fry the tomatoes:
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the breaded tomatoes to the hot oil (working in batches, if necessary, to avoid overcrowding) and cook 3 to 4 minutes per side, or until crisp and golden brown. (You may need to rotate the tomatoes around the pan to ensure even cooking.) Transfer the fried tomatoes to a paper towel-lined plate and immediately season with salt. Set aside as you continue cooking.
Pan-fry the tomatoes:
Make the salad:
5 Make the salad:
In a large bowl, combine the lettuce, radishes and parsley. Season with salt and pepper. Add the juice of 1 lemon wedge (you will have an extra lemon wedge) and a drizzle of olive oil; toss to coat.
6 Plate your dish:
Divide the fried tomatoes and salad between 2 plates and serve with the Cajun rémoulade on the side. Enjoy!
Plate your dish:
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