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
  1. In a large bowl, combine tomatoes, cucumber, and radishes. Stir in dressing, green onion, and red pepper.
  2. 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°.
  3. In a shallow dish, whisk together cornstarch, Creole seasoning, and black pepper. Working in batches, dredge shallots in cornstarch mixture, shaking off excess.
  4. Working in batches, fry shallots, stirring frequently, until golden brown, 1 to 2 minutes. Remove from oil, and let drain on paper towels.
  5. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creamy-tomato-radish-salad/