Caprese Salad - Bliss

[menguin]

Davie_GLA said:

Aye, to be fair this is just supermarket stuff that's good with some oil and good bread but when you're putting it front and centre in something like this then i guess you need to up the quality.

I've told the wife that this is reason enough to travel to find the best. Strangely she's not convinced.

I am not a fan of balsamic - tried some more expensive stuff, cheaper stuff, always not a fan. What works for me is getting some good balsamic and decanting it into a spray bottle - that way you can really control the amount you put in. One spray spread around adds a good flavour and slight acidity which is simply not possible with normal bottles and pouring (inevitably too much) on.

[Dizeee]

Spraying Balsamic Vinegar.

Now that is advanced cookery.

[F-Stop Junkie]

Carluccios do a very nice lemon olive oil that might work well here.

[Johnniem]

IanA2 said:

I think it's fair to say there's balsamic and balsamic. Some is very old, thick and sweet, and extremely moreish. There's a huge range, some very cheap, and some seriously (and I mean seriously) pricey.

Experiment :-)

Here's an Indie 10 best: http://www.independent.co.uk/extras/indybest/food-... gives a helpful overview without going anywhere near the top top stuff.

I have a (very) small bottle of 25 years old balsamic and it is truly glorious. Useful in very small quantities in so many dishes. I have put a blob of it on a lump of parmesan and it tastes divine. Try honey on parmesan too. It's great!

JM

[Davie_GLA]

Dizeee said:

Did I influence you though? How were the chives / red onions /fresh basil?

I want to go again and adapt. I have ideas.

Yes, i'm growing Chives and Basil on my window ledge so took full advantage. I think my mistake was adding lemon juice to the oild and balsamic, just too much.