Pho Noodle Soup
by Joseph Margate
Clink
Turnip Casserole
by Kevin Long
Tosca
Ricotta Dumplings
by Camillo Diaz
Taranta
Pumpkin Bisque
by Joe Dunn
Island Merchant
Steak and Eggs
by Steve Butters
Flat Iron Tapas
Fresh Corn Soup
by Jim Solomon
The Fireplace
Tomato Salad
by Chris Parsons
Catch
Nougat
by Maureen Kilpatrick
Oleana
Corn Soup
by Jeremy Sewall
Lineage
Pineapple Gazpacho
by Marc Porcaro
Top of the Hub
Steak and Potatoes
by Steven Brand
Upstairs On The Square
Radish Salad
by Tony Maws
Craigie Street Bistot
Miso Glazed Salmon
by Daniel Bruce
Meritage
Beet Salad
by Will Gilson
Garden at the Cellar
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Recipe
of the Week features simple, practical recipes accented with
a top chef's personal touch. This week, Chris Parsons of Catch shares his recipe for Heirloom Tomato Salad.
Heirloom Tomato Salad (Serves 2)
By Chris Parsons |
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| Ingredients |
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2 |
large |
heirloom tomatoes, sliced 0.25 inch thick |
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buffalo mozzarella, sliced 0.25 inch thick |
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fresh basil, roughly torn into pieces |
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1 |
- |
shallot, finely chopped |
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1 |
teaspoon |
Dijon mustard |
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0.33 |
cup |
sherry vinegar |
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0.66 |
cup |
extra virgin olive oil |
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- |
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salt |
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pepper |
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Preparation |
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1 |
Combine shallot, mustard, and vinegar in small bowl and whisk to combine. |
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2 |
Slowly add the extra virgin olive oil at a trickle while whisking. |
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3 |
Add salt and pepper to taste to finish the vinaigrette. |
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4 |
Arrange tomato and mozzarella slices on a plate. |
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5 |
Drizzle the vinaigrette over the combination and finish with basil. |
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