Caprese Salad - Bliss
Discussion
I've recently started enjoying this more and more and it's fantastic.
I've started growing my own basil i like it that much but i'm wondering if I'm missing anything
Is it just as simple as good tomatoes, good oil, lemon, mozzarella and salt and pepper? Am i missing a trick and can do better?
What's the best cheese? By default buffalo mozzarella is very mild and the supermarkets only stock small amounts.
I've run out of cheese and the shops are closed. Sigh.
I've started growing my own basil i like it that much but i'm wondering if I'm missing anything
Is it just as simple as good tomatoes, good oil, lemon, mozzarella and salt and pepper? Am i missing a trick and can do better?
What's the best cheese? By default buffalo mozzarella is very mild and the supermarkets only stock small amounts.
I've run out of cheese and the shops are closed. Sigh.
6th Gear said:
Spot on.
I was about to suggest the same.
Thanks, having a quick google looks like it's a hard outer shell and a VERY runny centre? Would that lend itself well to a caprese for slicing? I don't mind as i'm sure i can spoon it onto a lovely bit of tomato.I was about to suggest the same.
I've actually just returned with some supermarket effort cheese, lovely tomato and really good olive oil. Such was the craving!
Davie_GLA said:
I've recently started enjoying this more and more and it's fantastic.
I've started growing my own basil i like it that much but i'm wondering if I'm missing anything
Is it just as simple as good tomatoes, good oil, lemon, mozzarella and salt and pepper? Am i missing a trick and can do better?
What's the best cheese? By default buffalo mozzarella is very mild and the supermarkets only stock small amounts.
I've run out of cheese and the shops are closed. Sigh.
Jody Scheckter does a mean mozzarella: https://www.laverstokepark.co.ukI've started growing my own basil i like it that much but i'm wondering if I'm missing anything
Is it just as simple as good tomatoes, good oil, lemon, mozzarella and salt and pepper? Am i missing a trick and can do better?
What's the best cheese? By default buffalo mozzarella is very mild and the supermarkets only stock small amounts.
I've run out of cheese and the shops are closed. Sigh.
You don't mention using balsamic: http://www.independent.co.uk/extras/indybest/food-...
IanA2 said:
Jody Scheckter does a mean mozzarella: https://www.laverstokepark.co.uk
You don't mention using balsamic: http://www.independent.co.uk/extras/indybest/food-...
I'm not overly keen on balsamic unless it's with warm bread and oil. But i'll give it a go.You don't mention using balsamic: http://www.independent.co.uk/extras/indybest/food-...
Don't really know exactly what a Caprese salad is but having skimmed this thread on the weekend I felt inspired, and the sun is shining today so I thought I would experiment. Key ingredients for me were red onion, fresh chives, fresh basil and black pepper. I was thinking of crushing fresh garlic into it but went against that in the end.
After pic was taken I added the extra virgin and balsamic. Lovely lunch actually.
temporary hosting photo
After pic was taken I added the extra virgin and balsamic. Lovely lunch actually.
temporary hosting photo
Edited by Dizeee on Monday 26th June 13:00
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.
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.
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've told the wife that this is reason enough to travel to find the best. Strangely she's not convinced.
Never heard of it before but had it tonight after reading about it here.
It was nice and fresh but I got it to go with some calamari and definitely did not, so two different dinners. The chef also put mint leaves in with the basil leaves and I do not like mint , so that soured it too.
It was served with little balls of balsamic that looked like caviar, these improved the dish greatly.
Cheers OP
It was nice and fresh but I got it to go with some calamari and definitely did not, so two different dinners. The chef also put mint leaves in with the basil leaves and I do not like mint , so that soured it too.
It was served with little balls of balsamic that looked like caviar, these improved the dish greatly.
Cheers OP
dazco said:
Never heard of it before but had it tonight after reading about it here.
It was nice and fresh but I got it to go with some calamari and definitely did not, so two different dinners. The chef also put mint leaves in with the basil leaves and I do not like mint , so that soured it too.
It was served with little balls of balsamic that looked like caviar, these improved the dish greatly.
Cheers OP
No worries. Glad i actively influenced your order! It was nice and fresh but I got it to go with some calamari and definitely did not, so two different dinners. The chef also put mint leaves in with the basil leaves and I do not like mint , so that soured it too.
It was served with little balls of balsamic that looked like caviar, these improved the dish greatly.
Cheers OP
Dizeee said:
It certainly adds an acidity. My preference and my usual move is that of extra virgin, white wine vinegar and dijon mustard. It thckens nicely but you have to be careful the dijon doesn't take over.
What do we think of a lemon and mint type dressing? Dare I say Dill?
Dizeee...What do we think of a lemon and mint type dressing? Dare I say Dill?
I'm with you on the dressing here...one part white wine vinegar..(balsamic has no part in here) 3 parts olive oil, one part Dijon...suggest...salt, pepper...half part hot water...few sprigs of basil...whisk hand or machine...
Key in my caprese is letting the tomato soak up the dressing before you add the basil and mozarella...
By the way...next day caprese on ciabatta...grilled...amazing
AndrewCrown said:
Dizeee...
I'm with you on the dressing here...one part white wine vinegar..(balsamic has no part in here) 3 parts olive oil, one part Dijon...suggest...salt, pepper...half part hot water...few sprigs of basil...whisk hand or machine...
Key in my caprese is letting the tomato soak up the dressing before you add the basil and mozarella...
By the way...next day caprese on ciabatta...grilled...amazing
My idea was simply adding lemon juice and mint to the base dressing of oil and vinegar.I'm with you on the dressing here...one part white wine vinegar..(balsamic has no part in here) 3 parts olive oil, one part Dijon...suggest...salt, pepper...half part hot water...few sprigs of basil...whisk hand or machine...
Key in my caprese is letting the tomato soak up the dressing before you add the basil and mozarella...
By the way...next day caprese on ciabatta...grilled...amazing
Water - really? Never done that nor would I. Why?
Fresh ingredients - fresh dressing, nothing more required ( IMHO ).
Lemon was missed on my pic above - so basic but not instinctive. Next time.
I am going to post a second version with pics - this time with Lemon. Any other requests?
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