Pan-fried green tomatoes with cayenne rémoulade
Rémoulade is a classic French mayonnaise sauce that is typically made with mustard, capers, gherkins, fresh herbs, and anchovies. Our version uses mayonnaise, Greek yogurt, and Dijon mustard and gets its Cajun ﬂair from the addition of Creole seasoning, which adds lots of flavor to any dish. It features paprika, cayenne pepper, onion and garlic powder, black pepper, and/or dried oregano, thyme, and parsley, and is endlessly riffable with whatever you have in your pantry. You can substitute hot pepper sauce, if you like. The creamy rémoulade goes super-well with these pan-fried green tomatoes that cook in just 4 minutes. You can have this delicious, gorgeous-looking appetizer ready in under 20 minutes.
Plain fat free Greek yogurt
Fresh green tomatoes
4 medium, cut into 1/2-inch slices
- To make rémoulade, stir together mayonnaise, yogurt, mustard, and Creole seasoning in small bowl. Set aside.
- Sprinkle tomatoes with salt and pepper.
- Heat 2 teaspoons of oil in large heavy nonstick skillet over medium-high heat. Add half of tomatoes and cook, turning once, until lightly browned, about 4 minutes. Transfer to platter and keep warm. Repeat with remaining oil and tomatoes. Serve tomatoes topped with rémoulade.
- Per serving: 3 tomato slices and 1 tablespoon rémoulade