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

Fried Green Tomatoes

with Cajun Rémoulade Sauce & Boston Red Leaf Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • 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:
Browse Steps
1 of 6