For the tomatoes-

  • green tomatoes sliced (about a 1/4-inch thick), salted, and then patted dry
  • a  beaten egg
  • bread crumbs seasoned liberally with salt
  • neutral oil for frying

For the salad (just toss all this stuff together)-

  • escarole, cleaned and cut
  • shallots thinly sliced
  • chopped parsley
  • a simple vinaigrette made with red wine vinegar, olive oil, pepper, and lots of salt

Coat the bottom of a skillet liberally with the cooking oil and heat it up. While it’s getting hot dip the sliced green tomatoes into the beaten egg and then into the bread crumbs. Make sure it gets good and coated. You can take it for a double dip in the egg and then again in the crumbs if you like it extra crispy. Fry all of the coated tomato slices until the coating is golden brown on both sides. Let them drain on a paper towel before you place them atop the salad. Sprinkle the whole thing with some extra parsley.


I am happy to report that this is the first salad I have made entirely from seasonal ingredients this year. All of the vegetables involved were bought at the Farmer’s Market on Saturday. It was so cool to finally go there and see a bit of variety. Sadly, all the fruit people had to offer were the same old mushy apples but the vegetable folks had greens galore, and herbs, and asparagus. The most unique things I saw were green tomatoes so I took some home and made the only thing I know how to make with them, fried green tomatoes. Yum! Crispy fried salad, what a treat!