Green Tomato Carpaccio

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Green tomatoes are typically relegated to being either pickled or fried, but at chef Kevin Johnson’s The Grocery in Charleston, South Carolina, he shows off the beloved ingredient in a different way. A light cure brings green tomatoes to life, making them the perfect backdrop for everything else summer has to offer. Here, they’re topped with marinated cherry tomatoes, roasted corn relish, and an Old Bay aïoli that Johnson playfully dubbed “Old Baïoli.” Past versions at The Grocery have also showcased pickled shrimp or crab salad; whatever you choose, the cured green tomatoes make a terrific canvas for all kinds of summer salads.

Johnson recommends transferring the Old Bay aïoli to a small squirt bottle or piping bag to place small dots around the carpaccio, but you can also use a small spoon for ease.

Ingredients

For the cured green tomatoes:

6–8 very firm small green tomatoes (about 2 lb.)
1 Tbsp. kosher salt, divided
1 tsp. sugar, divided
Torn soft herbs, such as basil, dill, chervil, and/or parsley, for serving

For the marinated cherry tomatoes:

2 pints mixed cherry tomatoes, halved if large
3 Tbsp. extra-virgin olive oil
1–2 Tbsp. finely chopped oregano
4 garlic cloves, finely grated
Kosher salt and freshly ground black pepper

For the roasted corn relish:

3–4 ears of corn, husked
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt
1 Tbsp. finely grated lime zest
¼ cup fresh lime juice
3–4 scallions, thinly sliced on the bias
Cayenne pepper

For the Old Bay aïoli:

2 Tbsp. fresh lemon juice
1 Tbsp. Old Bay seasoning
2 large egg yolks
1 large egg
2 garlic cloves, finely grated
½ cup olive oil
½ cup vegetable oil

Instructions

Make the cured green tomatoes: Using a mandoline, slice the green tomatoes as thinly as possible, ideally a maximum thickness of about ⅛ inch.
On a wire rack set over a baking sheet, arrange half of the tomato slices in a single layer. Sprinkle with half of the salt and half of the sugar. Layer the remaining tomato slices on top and sprinkle with the remaining salt and sugar. Refrigerate for at least 1 hour, or up to 2 hours before serving.
Make the marinated cherry tomatoes: Meanwhile, position a rack in the upper third of the oven and preheat to 190°F.
In a small roasting pan, toss together the cherry tomatoes, extra-virgin olive oil, oregano, and garlic. Season to taste with salt and black pepper. Spread out the tomatoes and bake until softened slightly, about 1 hour. Set aside at room temperature until ready to serve. Turn the oven temperature to 425°F.
Make the roasted corn relish: Place the corn on a baking sheet, drizzle with extra-virgin olive oil, and season to taste with salt. Bake until a majority of the kernels are golden brown, 15–20 minutes. Set aside to cool.
Using a sharp knife, carefully remove the kernels without getting too close to the cob and transfer to a small bowl. Add the extra-virgin olive oil, lime zest and juice, and scallions and season to taste with salt. Add a pinch of cayenne (the relish should not be spicy). Set aside at room temperature until ready to serve.
Make the Old Bay aïoli: To a small bowl, add the lemon juice, Old Bay, egg yolks, whole egg, and garlic and whisk until the mixture thickens and becomes viscous. While whisking continuously, very slowly add the olive oil, then the vegetable oil, until emulsified and thickened. (Do not add the oil too quickly, as the aïoli will break and the oil will separate. The aïoli should be stiff enough to hold its shape when spooned.) Refrigerate until ready to use.
To serve: Pat the green tomatoes dry with a paper towel if needed. On a platter or individual serving plates, arrange the green tomato slices in a slightly overlapping pattern. Spoon the cherry tomatoes on top and drizzle with some of their juices. Top with the corn relish, then dot with the aïoli. Garnish with torn soft herbs.