This Creamy Tomato Radish Salad is a crisp, colorful side dish that’s perfect for warm-weather gatherings. Fresh tomatoes, cucumbers, and radishes are tossed in a zesty rémoulade-style dressing with green onion and crushed red pepper for a tangy kick. Topped with golden, crispy fried shallots for texture and flavor, it’s a refreshing, Southern salad that pairs beautifully with grilled meats or seafood.
Creamy Tomato Radish Salad
Makes 8 servings
Ingredients
- 4 ripe tomatoes, chopped
- 1 English cucumber, cut into 1-inch pieces
- 1 (8-ounce) bag radishes, cut into quarters
- 1 cup rémoulade-style dressing*
- 2 tablespoons chopped green onion
- ¼ teaspoon crushed red pepper
- Vegetable oil, for frying
- ½ cup cornstarch
- 1 teaspoon Creole seasoning
- ½ teaspoon freshly ground black pepper
- 3 shallots, peeled and cut crosswise into ¼-inch slices
Instructions
- In a large bowl, combine tomatoes, cucumber, and radishes. Stir in dressing, green onion, and red pepper.
- In a large cast-iron Dutch oven, pour oil to a depth of ¾ inch, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, whisk together cornstarch, Creole seasoning, and black pepper. Working in batches, dredge shallots in cornstarch mixture, shaking off excess.
- Working in batches, fry shallots, stirring frequently, until golden brown, 1 to 2 minutes. Remove from oil, and let drain on paper towels.
- Divide tomato mixture among serving bowls, and top with shallots; garnish with green onion and black pepper, if desired.
Notes
*We used Cousins Creole Tomato Salad Dressing.
For another tomato salad recipe visit this link https://louisianacookin.com/tomato-salad/
