This is a twist on Insalata Caprese, the ubiquitous tomato, mozzarella, and basil “salad” that often features as a starter when tomatoes are in season. This version, however, is more of dessert meets the cheese course. The basil syrup called for in the recipe was developed originally for making grown-up sodas.
INGREDIENTS:
1 pint strawberries, tops removed and cut lengthwise into 1/8th slices 1 8-ounce ball fresh buffalo mozzarella cheese, cut or torn into ½ inch bits 1-2 tablespoons good quality balsamic vinegar 2 tablespoons basil syrup, or as needed Large crystal salt such as Maldon- ½ teaspoon roughly Fresh ground black pepper 2 fresh basil leaves, finely shredded with your sharpest knife -Optional- A few drops of basil oilMETHOD:
Carefully toss the strawberries with the balsamic vinegar. Use just enough to flavor them, but not so much that they are drenched. They don’t even have to be covered with it.
Toss the cheese and most of the strawberries together, and then divide amongst 4 chilled plates. Scatter the rest of the berries over the plates.
In a very fine stream, drizzle the basil syrup over the salads. Don’t worry about getting every bit of the salad with the syrup. If you wish, add a few droplets of basil oil around the edges of the plate. Give a light dusting of pepper and scatter a few grains of salt over the plates. Add just a few strands of basil over all and serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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this recipe is fantastic! I’m wondering what else I can use the basil syrup for…it is so good. thank you! – Linda
A message from Chef Andrew:
Hi Linda,
I am so glad you like this. I use the syrup (and others like it, like with
lavender and cardamom and fennel) for making grown-up sodas. You could use
it for a mojito, or use grappa instead of rum for an Italianate drink.
Drizzle in white wine for a “cooler” or on lemon sorbet or vanilla
ice-cream. You could drizzle it onto sponge cake or lemon cake or a lemon
flan/custard. Use it in a salad dressing in place of honey. You could use
Meyer lemon juice in lieu of vinegar. Flavor plain yogurt… Ummm.
Offhand, that’s all I can think of right off the bat.
AC