Sunday, September 6, 2015

Caprese Salad

Kenji at SeriousEats makes some excellent points about Caprese salad. The keys are:

  • Use really fresh tomatoes
  • Use really fresh Mozzarella (none of that supermarket pizza topping Mozz.)
  • Use really fresh basil, and tear it. (From the garden is the best)
  • No vinegar
  • Fruity olive oil
  • Coarse salt.
So I made it his way tonight. Outstanding. I hadn't previously realized what a dulling effect vinegar has. It was so fresh, so tasty this way. I think there will be a lot more in our future.

No comments: