Fried Green Tomato Salad

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 red onion, peeled and sliced into 1/4-inch thick rings
1/2 cup red wine vinegar
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon minced garlic
1/2 teaspoon mustard seed
1/4 teaspoon coarsely ground black pepper
1 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 large eggs
1 cup yellow cornmeal
1 pound firm green tomatoes, sliced 1/4-inch thick
1/4 cup olive oil
1 cup olives, wedged
2 ounces chicory greens, washed and torn
1/4 cup chopped flat-leaf parsley

Cooking Directions:

1. Combine onions, vinegar, sugar, 1/2 teaspoon of salt, garlic, mustard seed and black pepper in a small saucepan. Heat to a boil, cover and simmer over medium-low heat for 10 minutes. Remove from heat, refrigerate and cool completely.
2. In a shallow bowl, combine flour, remaining salt and cayenne pepper. Set aside. Beat eggs together in a separate shallow container and set aside. Pour cornmeal into a third shallow container and set aside.
3. Coat each tomato slice by dipping into flour (shaking to remove excess), then egg, then cornmeal.
4. 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. Season with additional salt if desired and set aside.
5. In a medium sized mixing bowl, toss cooled onions with olives, chicory and parsley.
6. To serve, place 3 to 4 tomato slices on each plate and top with 3 ounces of pickled onion and olive salad.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 336; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 106mg; Total Carbs: 63g; Fiber: 6g; Protein: 11g; Sodium: 839mg.

Recipe and photograph courtesy of California Ripe Olives.