From James O'Shea at the West Street Grill
Fleur de Sel or Sea salt crystals, Extra Virgin Olive Oil, vintage Balsamic vinegar.
There are many high grade finishing salts. Choose the one of your preference.
4 lbs. of local farm tomatoes, cored, top and bottom slices removed. (Roughly four large tomatoes) You can also chop the top and bottom slices in a fine dice and use as garnish on the salad.
Small bunch of basil leaves, cut in chiffonade (thin strips)
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar 12-20 years old, preferable
Fleur de Sel or other flaky sea salt, freshly ground Tellicherry pepper to taste
(We use highly specialized vinegar’s at W.S.G.)
Cut each tomato into approximately three ½ inch thick slices or so. Season with Fleur de Sel, and rub lightly into the tomatoes. Allow to sit for a few minutes.
To Assemble the Salad:
Place three slices of tomato overlapping on large plates. Drizzle with a little balsamic vinegar and extra virgin olive oil. Sprinkle with a little of the basil chiffonade. Place a crown of basil on top of each salad. You can never use too much fresh, summer basil.
Serve with fresh salmon burgers, six minute boiled eggs (free range, fresh from the farm or organic eggs only), green bean salad, fresh goat cheese, Roquefort, slabs of aged cheddar, organic greens, Kale salad, Chickpea salad, etc.
We use tomatoes for a multitude of dishes. In fish soups, broths, light summer stews, ratatouille, pasta sauces, confit, candied, dried, smoked, and every which way but loose. Pasta with fresh basil sauce comes to mind.
The Grill has become famous for its Tomato Salad. At the beginning of the season, we use Tara Farm, a local farm for their wonderful tomatoes. Colorful Heirloom tomatoes come later in the season, locally
Tara Farm of Watertown, CT. In Litchfield, their farm stand is located a couple of miles west of the Litchfield Town green, on route 202. (Near NAPA Auto Supply.