Fried green tomatoes have a wonderful flavor and texture. It's a perfect way to use those last tomatoes of summer that didn't ripen before the frost. If you don't have a garden, check with your neighbors or local farmers market.

Ingredients

• 1 small red onion, peeled and sliced into 1/4-inch thick rings
• 1/2 cup red wine vinegar
• 2 teaspoons sugar
• 1 1/2 teaspoons Kosher salt
• 1 teaspoon minced garlic
• 1/2 teaspoonmustard seed
• 1/4 teaspooncoarsely ground black pepper
• 1 cup all-purpose flour
• 1/4 teaspooncayenne pepper
• 2eggs
• 1 cupyellow cornmeal
• 1 pound firm green tomatoes, sliced 1/4-inch thick
• 1/4 cup olive oil
• 1 cupripe olives, wedged
• 2 ounceschicory greens, washed and torn
• 1/4 cupchopped parsley

• Prep Time: 15 minutes
• Cook Time: 15 minutes

• Total Time: 30 minutes

Preparation

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.
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.

Coat each tomato slice by dipping into flour (shaking to remove excess), then egg, then cornmeal. 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.

In a medium-sized mixing bowl, toss cooled onions with California Ripe Olives, chicory and parsley.

To serve, place 3-4 tomato slices on each plate and top with 3 ounces of pickled onion and ripe olive salad.

Serves 4.

Recipe courtesy of the California Olive Industry.