Cook juicy green tomatoes in a skillet and serve with a creamy, crunchy remoulade for a tasty end-of-summer side.
Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::4
Ingredients
1/2 cup finely chopped celery, plus leaves for garnish
1 chopped green onion, plus more for garnish
1 clove garlic, minced
3 tablespoons mayonnaise
3 tablespoons plain Icelandic-style yogurt (such as skyr®)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
1 tablespoons olive oil, plus more for garnish
2 green tomatoes, cut into 1/-inch slices
Directions
Stir together celery, green onion, garlic, mayonnaise, skyr, lemon juice, mustard, hot sauce, salt, and pepper in a small bowl for the remoulade.
Heat oil in a large cast-iron skillet over high heat. Working in batches and adding more oil as needed, cook tomato slices, turning halfway through, until lightly browned, about 6 minutes.
Serve tomatoes with remoulade and garnish with celery leaves and additional green onion, pepper, and oil.