If you’ve been to South on Main recently, you’ve noticed (and more than likely enjoyed) the restaurant’s new spring lunch and dinner menus.
The menus are filled with new, tasty items! For a full rundown, click here for our story. The folks at South on Main were kind enough to share with us the recipe of one of the new salads on the lunch menu.
The Farmers Salad features fried green tomato, crab salad, celery and tomato jam. It’s available now at the restaurant at $6 for a half salad and $10 for a full. If you want to try your hand at making it at home, check out the details below.
Farmers Salad
-For the remoulade:
•1 egg
•1 anchovy
•1 teaspoon capers
•1 garlic clove
•1 tablespoon Dijon
•1/3 cup cider vinegar
• 2 cups canola oil
•2 tablespoons chopped parlsey
•2 tablespoons chopped tarragon
•2 tablespoons chopped chives
-For the salad
•1 pound jumbo lump crab
•4 whole green tomatoes
•6 celery sticks shaved with a peeler and placed in ice water
The process:
Start by making your remoulade. In the bowl of a food processor add the egg, anchovy, capers and garlic. Pulse these ingredients together until combined. Next, add your vinegar and blend until frothy. While the machine is running, slowly begin to drizzle the oil into the mixture, stopping three times to scrape down the sides of the bowl. When all the oil is added, scrape the finished remoulade into a bowl and stir in the herbs and, if needed, season with salt and black pepper. Set aside in the fridge and begin on the fried green tomatoes.
First, using a small pairing knife, core the green tomatoes. Next, slice ¼” slices from the tomatoes and lay them flat on some paper towels. Season both sides of the tomatoes with salt and pepper. Take three pie pans and fill one with flour, one with buttermilk, and one with a mixture of cornmeal and flour. Starting with the flour, coat each tomato in the flour, next, dip them into the buttermilk, then, coat them in the flour/cornmeal mix. As each one is coated set them on a parchment paper lined sheet pan.
Begin to fry the tomatoes by taking a large cast iron skillet and placing it over medium heat. Add about a half cup of canola oil to the pan. When the oil is hot and appears to shimmer, carefully add the tomatoes. Go slow and fry four to five at a time. When they begin to brown, flip them with a spatula and cook on the other side until golden brown. After they are cooked place them onto fresh paper towels to drain while you assemble the salad.
In a large bowl combine the crab with some of the remoulade until it is creamy to your liking. Divide the fried green tomatoes between four plates. Top with a generous amount of the crab salad. Drain the celery from the ice water and pat dry. Finish with a pinch of the celery and drizzle around the salad with more remoulade.
South on Main is located at 1304 S. Main St. The restaurant and performance venue is open 11 a.m. to 3 p.m. for lunch Monday through Friday and 5 p.m. to 10 p.m. for dinner Tuesday through Saturday. For more information, check out their website or Facebook page.