Serves 6 people


For the Frisee Salad with Black Olives

2 heads of frisee
1/2 cup of whole pitted black olives

For the Lemon Anchovy Vinaigrette

2 lemons, juiced
3 anchovy fillets (at least)
2 teaspoons Dijon mustard, or to taste
1 Tablespoon olive oil
½ Tablespoon honey, or to taste
Salt and pepper to taste

For the Fried Green Tomatoes

3 medium, firm green tomatoes
1 cup all purpose flour
½ cup milk
1 egg
1/3 cup corn meal
½ cup dry, fine bread crumbs
¼ cup frying oil (pan frying)

For the Poached Egg

1 egg
2 teaspoons rice vinegar


For the Frisee Salad and Olives

Wash the frisee and soak in ice cold water for 10 minutes (adds extra crisp to the leaves). Tear the frisee by hand into desired size.

For the Lemon Anchovy Vinaigrette

Mix all ingredients together in a food processor to taste.

For the Fried Green Tomatoes

Cut unpeeled tomatoes into ½” slices and sprinkle each with salt. Let the tomato slices stand for 5 minutes. Meanwhile, separate into three shallow bowls: the flour, the milk with the egg, and the cornmeal with the breadcrumbs.
Heat the oil in a skillet on medium heat. Beat the egg and milk together. Dip tomato slices into flour, then the egg and milk mixture, and then the breadcrumb and cornmeal mixture.
In the skillet, fry the tomatoes one side at a time, for about 3 to 4 minutes or until golden brown. Set the fried tomatoes on a paper towel to drain.

For the Poached Egg

Bring a pot of water to a “rolling boil” almost boiling, but not quite.
Add the rice vinegar to the water.
Crack one egg into a cup and place the cup close to the hot water, let the egg gently roll out into the water.
With a spoon or spatula, continue to nudge the egg whites closer to the yolk
Turn off the heat, cover, and let the egg sit for about 4 minutes to cook
Transfer the egg from the pot using a slotted spoon

To Serve

Stack the fried green tomato on the frisee base that is tossed with the vinaigrette, and then top the fried green tomato with the poached egg.

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