I was lucky to have time to make it up to Grand Marais on the North Shore of Lake Superior last week while out checking in on some of my summer interns. I had lunch at the Angry Trout, a local restaurant specializing in fresh local fish. I sat outside in the sun, the lake breeze and the view of sailboats exiting the harbor made me sigh deeply and smile, feet up on the chair in front of me. And just when it could not get any better, I was brought a cold local beer, and a fresh green salad with grated carrots and beets, fresh grilled trout, and this amazing tomato basil salad dressing. It was so good that I was done before I thought to take a picture. I asked if they would give me the recipe for the salad dressing and two minutes later my waitress handed me a little slip of paper with the following written on it:
Tomato Basil
-2 cups chopped tomato
-3 Tbs extra virgin olive oil
-3 Tbs. red wine vinegar
-2 Tbs. chopped fresh basil
-pinch o salt-