Spice up your salad with fried green tomatoes, sure to be a big hit at your meal.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 (5 oz.) Onion, chopped
- 1/2 cup Red wine vinegar
- 2 teaspoons Granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Garlic, minced
- 1/2 teaspoon Mustard seed
- 1/4 teaspoon Coarsely ground black pepper
- 1 cup All purpose flour
- 1/4 teaspoon Cayenne pepper
- 2 Eggs
- 1 pound Firm green tomatoes, sliced 1/4-inch thick
- 1 cup olive oil
- 1/4 cup California Ripe Olives, wedged
- 1 ounces Chicory greens, washed and torn
- 2 cup chopped parsley
- 1/4 cup Parsley, chopped
1 Combine onions, vinegar, sugar, 1/2 teaspoon of salt, garlic, mustard seed and black pepper in a small saucepan.
2 Heat to a boil, cover and simmer over medium-low heat for 10 minutes. Remove from heat, refrigerate and cool completely.
3 In a shallow bowl, combine flour, remaining salt and cayenne pepper. Set aside. Beat eggs together in a separate shallow container and set aside.
4 Pour cornmeal into a third shallow container and set aside. Coat each tomato slice by dipping into flour (shaking to remove excess), then egg, then cornmeal.
5 When tomatoes are completely coated, heat oil in a large non-stick sauté pan over medium heat. Fry, in batches, for 2 minutes on each side until golden, then transfer to a paper towel lined baking sheet to blot excess grease.
6 Season with additional salt if desired and set aside. In a medium-sized mixing bowl, toss cooled onions with California Ripe Olives, chicory and parsley.
7 To serve, place 3-4 tomato slices on each plate and top with 3 ounces of pickled onion and California Ripe Olive salad.
Source: California Olive