Stacked Caprese Salad Recipe 455 Food

STACKED CAPRESE SALAD RECIPE - (4.5/5)

Steps:

• Cook the asparagus: Boil salted water in a pot. Add the asparagus spears. Cook the asparagus for roughly 2 minutes. Remove asparagus from pot and shock in ice water to stop the cooking and chill the asparagus. Slice the tomato roughly 1/2-inch thick. Slice the mozzarella roughly the same size as the tomato slices. Layer on a plate in order listed: Salted tomato, Basil leaves, Mozzarella, season with freshly ground black pepper. Another tomato slice, salted. Asparagus spears (alternating direction), drizzled with a little lemon infused olive oil. Slice of mozzarella, peppered More basil leaves. Last slice of tomato. Garnish with micro greens. Drop little drops of balsamic vinegar on serving plate. Serve & enjoy! :)

BAKED CAPRESE SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
• Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

CAPRESE SALAD

Steps:

• Slice the tomatoes and cheese into 1/4-inch thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Season with the salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature.

CAPRESE SALAD WITH CAPER VINAIGRETTE

Steps:

• Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
• Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
• In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
• Drizzle a bit of the dressing over each mozzarella-­tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.