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Caprese Salad

post #1 of 11
Thread Starter 
I usually make mine with Mozz, Basil, Tomatoes, and EVOO & Balsamic Blend.
However most of the recipes only call for EVOO. Is that the proper way.
Some even call for Red Wine Vinegar (yuck)!

Want to prepare it correctly from now on.

Preparing it as an app for some clients tomorrow evening.
post #2 of 11
Never use vinegar on a proper Caprese. This is a very basic salad that is glorious without it. Balsamic is a North American addition which is meant to compensate for the fact that 99% of our tomatoes are little green stones that become red when gassed. And the Mozzarella should be di Bufala only, of course.
post #3 of 11
Thread Starter 
I knew not to use the vinegar as I said above YUCK!

It looks like only EVOO.
post #4 of 11
girlfriend likes a little balsamic...and if you don't have great tomatoes, it helps.
post #5 of 11
The salad is all about fresh, quality ingredients. If you don't have great tomatoes - in season - then don't make the salad. Of course, others may disagree, but for me, this salad calls for FRESH mozzarella (buffalo milk preferred), great tomatoes, fresh, quality basil, and a great, flavorful EVOO. I've never heard of adding balsamic to this wonderful, simple pleasure.

scb
post #6 of 11
I agree.

But i disagree that it's not common to see balsamic. at least around here, I'd say its 50/50....not arguing what is traditional, but here in "eff it all up" america, we put sauce on TOP of pasta and sometimes serve caprese with balsamic :lol::D heck I wouldn't be surprised if the local italian joint served up some ketchup and string cheese and called it a caprese.

now....the fresh moz. I stand behind that one there ;)
post #7 of 11
I didn't say that, only that I'd never seen or heard of balsamic being used in the salad. For all I know it's quite common, although I've never encountered it either at the home of friends, in restaurants, or at the local Italian delis.

scb
post #8 of 11
Apart from everyone havinhg the right to eat whatever they think tastes good (which means vinegar on caprese or grated cheese on fish pasta - for which an italian waiter would probably cut of your hand) if you want to know what's traditional, it's just good oil.
Caprese is only served here in summer except in crappy snack bars that have crappy food all year long.

I personally like to make it with a hand pounded pesto of a small piece of garlic and some fresh basil leaves, salt and pepper, pounded in the mortar till the leaves are not pureed but small flakes and the bruised leaves give off their full flavor. Takes only a minute, but is amazing (and mroe colorful than just plain leaves strewn on as they usually are.)

try also PASTA with caprese. Chunk up the tomatoes and mozzarella, use basil and oil or the pesto (not bought or blended, otherwise just use the leaves) and when the pasta is cooked, drain and immediately add the caprese. <Let it sit covered a few minutes (off the stove) to soften tne mozzarella. It's wonderful. A great one-dish summer meal.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 11
post #10 of 11

A Winter Caprese

The Food Section: A Winter Caprese

scb
post #11 of 11
The last time I designed this salad for a menu I would alternate red and yellow tomato slices with the mozzerella and basil leaves, make a little procuitto "flower" and place it in the middle. Crack some fresh pepper over it and at the last second drizzle on a simple balsamic reduction and olive oil.
Cheffie
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Cheffie
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