Kenji at SeriousEats makes some excellent points about Caprese salad. The keys are:
- Use really fresh tomatoes
- Use really fresh Mozzarella (none of that supermarket pizza topping Mozz.)
- Use really fresh basil, and tear it. (From the garden is the best)
- No vinegar
- Fruity olive oil
- Coarse salt.
So I made it his way tonight. Outstanding. I hadn't previously realized what a dulling effect vinegar has. It was so fresh, so tasty this way. I think there will be a lot more in our future.
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