Yield: 4 servings.
1 red onion, peeled, sliced into 1/4"thick rings
1/2 cup red wine vinegar
2 tsp. granulated sugar
11/2 tsp. kosher salt
1 tsp. minced garlic
1/2 tsp. mustard seed
1/4 tsp. coarsely ground black pepper
1 cup all-purpose flour
1/4 tsp. cayenne pepper
2 eggs
1 cup yellow cornmeal
1 lb. firm green tomatoes, sliced 1/4"thick
1/4 cup olive oil
1 cup California Ripe Olives, wedged
2 oz. chicory greens, washed and torn
1/4 cup chopped parsley
Combine onions, vinegar, sugar, 1/2 tsp. salt, garlic, mustard seed and black pepper in small saucepan. Heat to a boil; cover and simmer over medium-low heat for 10 minutes. Remove from heat, refrigerate and cool completely. In shallow bowl, combine flour, remaining salt and cayenne pepper. Set aside. Beat eggs in separate shallow container and set aside. 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. When tomatoes are completely coated, heat oil in large nonstick sautè pan over medium heat. Fry, in batches, for 2 minutes on each side until golden. Transfer to paper towel-lined baking sheet to blot excess grease. Season with more salt if desired; set aside. In medium-sized mixing bowl, toss cooled onions with olives, chicory and parsley. To serve, place 3-4 tomato slices on each plate and top with 3 oz. pickled onion and California Ripe Olive salad.
Photo Credit: California Ripe Olives
