Thursday, November 21, 2013

Caprese Salad | The Pioneer Woman Cooks | Ree Drummond

Caprese Salad | The Pioneer Woman Cooks | Ree Drummond

Caprese Salad

Prep Time:
 
 
Cook Time:
 
 
Difficulty:
 Easy
 
Servings:
 8

Ingredients

  • 2 cups Balsamic Vinegar
  • 3 whole Ripe Tomatoes, Sliced Thick
  • 12 ounces, weight Mozzarella Cheese, Sliced Thick
  •  Fresh Basil Leaves
  •  Olive Oil, For Drizzling
  •  Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Tuesday, November 19, 2013