
- Yield: 4 servings
Salad Caprese
Recipe courtesy of Chef Mauro Zanusso, Jové Kitchen & Bar at the Four Seasons Resort Palm Beach (Fla.)
Ingredients
- burrata mozzarella - 4
- balsamic reduction - 1 to 2 Tbsps.
- pesto - 3 Tbsps.
- marinated tomatoes - 3/4 lb.
- olive oil - 5 Tbsps.
- basil microgreens - to taste
- kosher salt - to taste
- To marinate the tomatoes
- heirloom tomatoes - 3/4 lb.
- olive oil - 3 Tbsps.
- garlic - 1 Tbsp., minced
- ginger - 1 tsp., minced
- lemon - 1, juiced
- basil leaves - 10
- parsley - 1 Tbsp., minced
- kosher salt - to taste
- For balsamic reduction
- balsamic vinegar - 3/4 cup
- sugar - 2 Tbsps.
- For pesto
- basil leaves - 1 cup, rinsed and dried
- olive oil - 2 Tbsps.
- garlic clove - 1
- pine nuts - 2 Tbsps.
- Parmesan cheese - 2 Tbsps., shredded
- kosher salt - 1/2 tsp.
Instructions
To marinate the tomatoes:
- Cut the tomatoes into chunks. Combine all of the rest of the ingredients, add tomatoes and marinate at room temperature for 30 minutes.
For balsamic reduction:
- Place vinegar and sugar in a saucepan. Cook over medium low heat, stirring with a wooden spoon, until the mixture has reduced to less than half and is syrupy.
For pesto:
- Combine all ingredients. Put in a blender or food processor and puree until smooth and thoroughly mixed.
To serve:
- Place the pesto on the bottom of the plate. Add tomatoes and sprinkle with balsamic reduction. Top with burrata and finish with a drizzle of olive oil and basil microgreen leaves.