Caprese Salad - by Wolfgang Puck

By debbreck

"All you need for this vertical rendition of a classic tomato-mozzarella salad is fresh seasonal tomatoes, a drizzle of reduced balsamic vinegar (see above), and a little extra virgin olive oil. After reduing balsamic vinegar to a syrupy consistency, a few drops will add tremendous flavor to practically any salad." -- Wolfgang Puck

Recipe courtesy Wolfgang Puck, "Wolfgang Puck Makes it Easy" Rutledge Hill Press, 2004/i>

Ingredients

• For the Salad:
• 1 medium or large tomato, cut crosswise into 1/4-inch-thick slices
• Salt and freshly ground pepper
• 2 ounces fresh mozzarella, cut crosswise into 1/2-inch-thick slices
• 3 to 4 leaves of basil, slivered
• 1/2 teaspoon reduced balsamic vinegar
• 2 teaspoons olive oil
• For the balsamic reduction:
• 1 cup balsamic vinegar
• Sugar to taste

Preparation

Step 1

Cooking Directions

To make the stacked tomatoes and mozzarella:

Stack the tomato slices and mozzarella, seasoning each slice of tomato with salt and pepper, and ending with a tomato slice.

Sprinkle the top with salt, pepper, and basil.

Drizzle on the balsamic vinegar and the oil just before serving.



To make the balsamic reduction:

Bring the vinegar to a boil in a small saucepan over medium heat. It will reduce by half as it reduces.

Sprinkle in sugar to the vinegar reduction; vinegar naturally sweetens when reduced, but you can add sugar to taste.

Turn the heat to low and reduce to 1/3 to ½ cup.

The vinegar will thicken as it cools.

Refrigerate in a covered container.

*This will keep in a cool place for months