For the fried green tomatoes:
1 pound green tomatoes, sliced 1/4 inch thick
1/2 cup buttermilk
1/4 cup flour (gluten-free for gluten-free)
1/4 cup cornmeal
salt and pepper to taste
oil or bacon grease for frying
For the remoulade dressing:
1 tablespoon mayonnaise
1 tablespoon greek yogurt
2 tablespoons buttermilk
1 tablespoon ketchup
1 teaspoon creole mustard
1 teaspoon horseradish
1 small clove garlic
1 teaspoon lemon juice
1 teaspoon capers
1 green onion, coarsely chopped
1/4 teaspoon paprika
salt pepper and cayenne to taste
For the salad:
4 strips bacon
6 cups lettuce, sliced
1/2 cup tomato, sliced
1/4 cup green onions, sliced
directions
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