Buttermilk Maque Choux Salad with Fried Green Tomatoes

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Southern classic fried green tomatoes get a kick with Cajun spice and an elevated buttermilk dressing—perfect for an appetizer or entrée salad.

INGREDIENTS

2 large green tomatoes, sliced ¼ inch thick
1 cup buttermilk
1 tablespoon New Orleans Cajun spice
50/50 panko/fine bread crumb mixture
1 tablespoon unsalted butter
½ sweet or white onion, minced
1 poblano or serrano pepper, minced
1 jalapeno pepper, seeded, minced
½ red pepper, minced
Kernels from two ears corn on the cob
1 teaspoon paprika
1 teaspoon brown garlic, minced
1 vine ripe Roma tomato, diced
Kosher salt and cracked black pepper
1 quart ranch dressing (purchased or made)
1 cup buttermilk
Iceberg lettuce, chopped

INSTRUCTIONS

1. Mix buttermilk and New Orleans Cajun Spice in shallow dish or bowl. Place slices into mixture and marinate approximately 4 hours.

2. Drain excess marinate and then bread in Panko mixture.

3. Heat oil in cast iron pan until hot. Carefully fry breaded tomato slices for 3-5 minutes or until golden brown. Place on dish and set aside.

4. Meanwhile, heat a large skillet over medium heat. Melt butter and add fresh herbs, spices, peppers, onions and brown garlic. Add Kosher salt and cracked black pepper. Add corn and simmer for 15 minutes. Cool mixture. Add ranch dressing, tomatoes, buttermilk and mix thoroughly.

5. Place a bed of finely chopped iceberg lettuce on the plate, top with one fried green tomato and dress with Buttermilk Maque Choux dressing.

NOTES

1. Corn can be roasted on the cob and cut off prior, for best flavor and results add New Orleans Cajun Spice and butter to corn before roasting.