Okay, let’s face it. Insalata Caprese is a wonderful thing, but it has become a “classic”. So, in the spirit of keeping things new and fresh (heh), here is a twist. At the Aptos Farmer’s Market, I tasted an Amethyst Basil jelly from Fogline Farm, and immediately thought of this, especially since I had just gotten some heirloom tomatoes. There are a ton of recipes for basil and purple basil jelly/jam out there, and I think it is a great “secret ingredient” to have on hand for many things. This one is a nice amethyst color with a light body and just right scent. It is perfect for this salad.
INGREDIENTS:
4-6 cups (not packed) cleaned lettuce, torn into bite-sized pieces 3-4 cups heirloom tomatoes, seeded and cut into ½–¾ inch pieces 1-2 cups fresh mozzarella ciliegine (cherry sized balls) or any fresh mozzarella cut into same size as the tomatoes 1 cup or as needed Basil dressing Salt (Use a large crystal salt like Maldon or Murray River, or Diamond Crystal Kosher) and Pepper to taste
METHOD:
Put the cut tomatoes into a sieve over a bowl or the sink and let the excess liquid drain out.
Blot the mozzarella if it seems wet. If it is very wet, leave on paper towels to shed moisture.
Put the lettuces into a large bowl and drizzle just enough dressing on the lettuce to lightly moisten all of it. Toss to coat evenly and distribute the lettuce onto four plates.
Mix the tomatoes and cheese together in a non-reactive bowl, tossing gently to combine. Sprinkle with a pinch of salt and then drizzle with enough dressing to moisten well the ingredients. Gently toss to coat with the dressing, and then distribute the cheese and tomatoes evenly on the lettuce.
Season with salt and pepper to taste. (The salt is actually important to this dish as it helps bring out the flavors of the tomatoes and cheese, so use a little at least.)
Serve right away.
Chef’s Notes and Tips:
I like my Caprese salads with everything cut into bits before hand as it is just easier to eat and a lot less messy. Unless you have sharp knives for everyone at the table, cutting the tomatoes into bite-sized pieces can be challenging. The smaller bits make it easier to get the right balance of ingredients for the best flavors, and Caprese salad is very much about the balance. If I am using fresh basil, I cut my basil leaves into chiffonade or tear it into small bits. This allows for a better balance of flavors. I do not use a lot of salt, but with this salad I really recommend a little. The large crystal salt added at the end allows you to taste it without having a lot of it in the dish. The salt seems to act as a catalyst for the flavors of the tomatoes and especially the fairly bland cheese.
Serves: 4
Source: Chef Andrew E Cohen
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