Caprese salad my way. June 23, 2013Posted by ourfriendben in recipes.
Tags: Caprese salad, Caprese salad recipe, modified Caprese salad, summer salads
Silence Dogood here. I love the flavors of Caprese salad: The ripe heirloon tomatoes, the fresh mozzarella, plenty of basil leaves, the drizzling of premium olive oil and that dash of really good salt (we like RealSalt) and fresh-cracked pepper. Yum!!!
But I also find something missing, and that’s body. Crunch. The ultimate thing that makes a salad satisfy. You’ve got flavor, you’ve got protein (the fresh mozzarella). All you need is a good, crunchy substrate. I find Romaine lettuce to be a perfect match for Caprese toppings. But a classic mix of Romaine, Iceberg, shredded carrots, and sliced radishes would also work.
You don’t want the assertive, bitter flavors like those of radicchio or endive or escarole competing with the basic Caprese ingredients here. And much as I adore arugula, I’d use it sparingly in this salad or skip it, since it would compete with the basil. I would, however, add onion to the mix, be it sliced green scallions, diced sweet onion, or diced or sliced red (Spanish) onion. Onion brings out the flavor and richness of a good extra-virgin olive oil, and that makes the salad more satisfying.
So there you have it: classic Caprese ingredients, crunch, and that delicious, healthful oniony bite. Oh, yes. Oh, yum!!!
‘Til next time,