Pellie Grobler – Caprese Salad
Pellie Grobler – Caprese Salad
Tyd:
30 - 40 Min
Bedien:
2 Persone
Slaai
Bestanddele:
Basil Pesto:
2 Cups fresh basil leaves, packed
(can sub half the basil leaves with baby spinach)
1/2 Cup freshly grated Romano or Parmesan-Reggiano cheese
1/2 Cup B-well extra virgin olive oil
1/3 Cup pine nuts
(can substitute with chopped walnuts)
Garlic cloves, minced
(about 3 teaspoons)
1/4 Teaspoon salt,
more to taste
1/8 Teaspoon freshly ground black pepper, more to taste.
Balsamic reduction:
1 Cup Balsamic vinegar
1-2 Tbsp honey or
maple syrup
1 Sprig of Thyme
To assemble the salad:
2 Ripe vine tomatoes
Fresh mozzarella balls
20 to 30 leaves (about 1 bunch) fresh basilB-well
Extra-virgin olive oil,
for drizzling
Coarse salt and pepper
Basil Pesto Method:
- In a pestle & mortar, add basil, pine nuts, and garlic.
- Smash it together till it’s a coarse paste, add in the cheese and the B-well olive oil and mash together till incorporated.
- Stir in salt and freshly ground black pepper, add more to taste.
Balsamic reduction Method:
- Add the balsamic vinegar, honey & thyme to a small pot.
- Bring it to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.
To assemble the salad Method:
- Cut tomatoes into thick slices, season with sea salt flakes & black pepper.
- Cut mozzarella balls into same thick slices as tomatoes.
- Layer tomato, basil leaf and mozzarella slice.
- Generously dollop basil pesto over
To plate:
- Drizzle some balsamic reduction onto the plate.
- Place the layers of tomato & mozzarella on the balsamic reduction.
- Garnish with some baby rocket and baby basil.