Tuesday, September 1, 2009

Caprese salad recipe

Caprese Salad
Recipe by: Chef Cristian Feher

Yield: 4 Portions

- Fresh Basil Leaves
- 4 Tomatoes
- 4 Large balls of Buffalo Mozzarella Cheese, or several smaller balls of Bocconcini Cheese
- 2 Cups of Extra Virgin Olive Oil
- 2/3 Cup of your favourite Vinegar
- 1 Tbsp of Grain or Dijon Mustard
- Salt and Pepper


1. Prepare the following and set aside:
- Slice Tomatoes
- Slice the Mozzarella or Bocconcini Cheese

2. To prepare a basic vinaigrette, you will put the olive oil and vinegar into a mixing bowl. You will then add the mustard and season to taste with salt and pepper. Mix the vinaigrette vigorously with a metal whisk until mixture has thickened. NOTE: You can add a few drops of cold water while whisking to make it thicker and keep the thickness longer. Set aside.

3. On each plate, arrange the cheese slices, tomato slices and basil leaves as you wish. Use your imagination and make a nice, uniform pattern!

4. Drizzle with the vinaigrette and serve!

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