While I'm on my short blogging break taking advantage of all of the summer activities we have scheduled, destination weddings, hosting a shower for the aforementioned, my busier work schedule, the garden, golfing with hubby, etc., etc., I've decided it would be a great time to get my blog organized. Early in my blogging days, I would occasionally group several recipes together in one post (which makes some recipes difficult or impossible to find - even for me!).
The one I wanted to bring out of hiding first is this Caprese salad that I first wrote about in the summer of 2009. It is one of my favorite summer salads and one I'm planning on using for our upcoming summer Gourmet Group that we will be hosting at the end of this month. The reason this Caprese stands out from the rest is the delicious balsamic-red wine reduction and basil-infused oil. The color of the basil-infused oil is the most beautiful shade of green!
My tomato plants are growing like crazy in the warm weather we've been having and I can't wait to eat the first freshly-picked tomatoes. One of summer's delicious treats. Pass the pepper!
Caprese Salad with Balsamic Reduction and Basil Oil
Adapted from Chef Roy Harland, Fresno CaliforniaPrintable Recipe
Note: Sadly, the link to this recipe, which appeared in a Fresno, California news website, no longer exists.
Serves 4
2 lbs Heirloom or Stem-On Tomatoes
8 oz fresh mozzarella cheese
About 12 basil leaves
Basil oil (recipe follows)
Balsamic vinegar reduction (recipe follows)
A nice sea salt & freshly ground black pepper
Balsamic Vinegar Reduction (I halved this for 2 and it still made more than enough):
1 cup Balsamic vinegar
1 cup dry red wine - I used a Syrah
1/4 cup Sherry Vinegar (my personal addition)
1 T brown sugar
Basil Oil:
1 large bunch fresh basil
2 cups extra virgin olive oil
½ tsp. salt
Rinse tomatoes, cores and slice. Cut each mozzarella ball into slices.
Arrange tomatoes & cheese decoratively on four salad plates. Tuck in several basil leaves.
Drizzle each salad with about 1-2 tablespoons of the vinegar reduction & basil oil.
Season with good salt and freshly ground pepper.
Balsamic Vinegar Reduction Instructions:
Heat the ingredients in a small sauce pan over medium heat. When mixture comes to a boil, reduce heat and bring to a simmer. Cook until syrupy, but do not allow to caramelize. Mixture should yield about ¼ cup. It should coat the back of the spoon when it is done.
Basil Oil Instructions:
1 large bunch fresh basil
2 cups extra virgin olive oil
½ tsp. salt
In a small sauce pan over medium-high heat, bring four cups lightly salted water to boil. Have another bowl filled with ice water close by.
Remove basil leaves, discarding stems. Place basil leaves into the boiling water and cook for 10 seconds. Remove basil with a slotted spoon and place immediately into the ice bath. Drain basil and squeeze out excess water. Roll basil in paper towels and squeeze to dry. Repeat with more paper towels, if necessary.
Place the basil and olive oil in a blender and blend for one full minute on high speed. Strain the oil through a strainer with cheese cloth. The oil should be very clear and bright green.
