Caprese

Indulge in the vibrant flavors of the Italian classic, Caprese salad! Imagine a beautiful medley of fresh mozzarella, ripe tomatoes, and fragrant basil, all drizzled with a luscious olive oil and sprinkled with a pinch of salt. This iconic dish not only tantalizes your taste buds but also captivates your eyes with the colors of the Italian flag: green, white, and red. Named after the picturesque island of Capri, where it is said to have been born, the Caprese salad embodies simplicity and elegance in every bite. The combination of creamy cheese, juicy tomatoes, and aromatic basil creates a harmony of flavors that is both refreshing and delightful. Join me in exploring the origins and modern twists of this beloved Italian salad. Let's uncover the secrets of creating the perfect Caprese dish with a touch of red fruits that will transport you to the sunny shores of Italy with each mouthful.

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Green, white and red

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Basil Oil

Have you ever wondered how to make your herb-infused oils stand out with a vibrant green color? The key lies in blanching the fresh herbs before infusing them into the oil. This simple technique not only helps preserve the bright green hue of the herbs but also enhances the overall visual appeal of your dishes. To start, select your favorite fresh herbs such as basil and spinach. Bring salted water to a boil, and prepare a bowl of ice water. Next, carefully scald the herb leaves in the boiling water for just a few seconds. The goal is not to cook the herbs but to quickly blanch them to lock in their color and flavor. After blanching, quickly remove the herbs from the boiling water and immediately transfer them to the bowl of ice water. This rapid cooling process, known as "shocking," helps halt the cooking and preserves the vibrant green color of the herbs. Once cooled, drain the herbs and gently press them between paper towels to remove any excess moisture. Now, it's time to infuse the herbs into the oil. Place the blanched herbs in a blender along with the oil. Blend until the mixture is smooth and well combined. To ensure a silky texture, pass the herb and oil mixture through a fine-mesh sieve to remove any remaining solid bits.

Plating

Wash off veggies and fruits. Slice out cucumber, tomatoes and mozzarella. Arrange all components harmoniously on plates. Season with fleur de sel, ground black pepper, raspberry sauce and basil oil. Add lemon zest if desired. Enjoy!

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