Cook juicy green tomatoes in a skillet and serve with a creamy, crunchy remoulade for a tasty end-of-summer side.
Ingredients
- celery, plus leaves: 0.5 cup (for garnish, finely chopped)
- green onion: 1 piece (for garnish, chopped)
- clove garlic: 1 piece (minced)
- mayonnaise: 3 Tbsp
- plain Icelandic-style yogurt (such as skyr®): 3 Tbsp
- lemon juice: 1 Tbsp
- Dijon mustard: 1 tsp
- hot sauce: 0.5 tsp
- kosher salt: 0.5 tsp
- black pepper: 0.5 tsp (for garnish, freshly ground)
- olive oil: 1 Tbsp (for garnish)
- green tomatoes, cut into 1/-inch slices: 2 piece
Metric Conversion
Stages of cooking
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Stir together celery, green onion, garlic, mayonnaise, skyr, lemon juice, mustard, hot sauce, salt, and pepper in a small bowl for the remoulade.
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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.
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Serve tomatoes with remoulade and garnish with celery leaves and additional green onion, pepper, and oil.
