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Here's a great way to make use of green tomatoes (which you should be able to find at any market while the season is still on, or use your own!). First a layer of Cajun remoulade made using yogurt and our Blue Grass N12 blend, then thinly sliced tomato and cucumber, topped with butter toasted breadcrumbs with more Blue Grass. It's a different take on a classic Southern dish.
Here's a great way to make use of green tomatoes (which you should be able to find at any market while the season is still on, or use your own!). First a layer of Cajun remoulade made using yogurt and our Blue Grass N12 blend, then thinly sliced tomato and cucumber, topped with butter toasted breadcrumbs with more Blue Grass. It's a different take on a classic Southern dish.
Ingredients
Cajun Remoulade
1/3 cup mayonnaise
1/4 cup labne, sour cream, or full-fat greek yogurt
1 Tbsp whole-grain mustard (more if you like it hot)
1 Tbsp pickle relish (sweet or dill, as you prefer)
Thoroughly mix all of the remoulade ingredients together. Ideally do this a few hours ahead of time or the day before so the herbs and spices can release all of their flavor.
Compose the salad
In a skillet heat the butter over medium heat until melted. Add the breadcrumbs and Blue Grass and toast, stirring continually, until golden brown and fragrant. Set aside.
Cut the tomato in quarters, remove the core, then cut into very thin slices. A sharp knife or a mandoline work best.
Slice the cucumber(s) in half lengthwise. Try a small piece to make sure you didn't get a bitter one (it happens sometimes). Cut into very thin half-moons.
Cut a few thin slices of lemon for garnish, remove any seeds.
On a large platter spread the remoulade, then the tomato slices, then the cucumber. Top with breadcrumbs and lemon slices. Serve with lemon on the side.
Note, this does not have the traditional corn meal of a fried green tomato. If you're missing that flavor try serving this salad with fresh corn tortilla chips.
Recipe Video
Recipe Note
Variations & Ideas:
• Chop the tomatoes and cucumber into small cubes, add some chopped sweet onion and a few tablespoons of remoulade for a fun creamy salsa.
• When tomatoes are out of season this salad is fun with sliced firm fuyu persimmon and shallot. Try our Isphahan N1 blend in the remoulade.
• The remoulade is great on its own as a dip for either fried or cooked and chilled seafood. Deep fried oysters are particularly nice.
• Try adding chopped capers to the remoulade and serving it as a sauce on top of pan-fried fish.
