Mike's Caprese Salad With Balsamic Reduction
Raised soley on military bases, we were always given the option of Chef's Salads or Caprese Salads as opposed to our standard school lunches. We were also given the option of having our Caprese Salads served on toasted English Muffin halves. That really did round out the meal. So, you may want to consider that toasty option. ;0)
Mike's Caprese Salad With Balsamic Reduction
Raised soley on military bases, we were always given the option of Chef's Salads or Caprese Salads as opposed to our standard school lunches. We were also given the option of having our Caprese Salads served on toasted English Muffin halves. That really did round out the meal. So, you may want to consider that toasty option. ;0)
Cooking Instructions
- 1
Slice tomatoes and Mozterella. Gather your fresh Basil leaves.
- 2
Construct your salads.
- 3
Lightly drizzle your olive oil and Balsamic Vinegar on top your salad. Sprinkle salad with sea salt.
- 4
Serve chilled as an antipasto. [a starter or appetizer]
- 5
REDUCTION INSTRUCTIONS
In a small, nonreactive pan, add your balsamic vinegar and any other herbs you prefer.
Turn your kitchen fan on and open a window as the vinegar fumes will waft throughout your home.
Bring vinegar to a simmer over medium-high heat, then turn down heat to keep it at a low simmer. This process will take about 10 - 15 minutes to thicken up and reduce. Watch very closely at the end as you don't want to burn your reduction. When it coats a spoon, you'll know it's completed.
Your sauce will thicken up considerably once it has cooled. You can make it less thick or, make it as thick as molasses. Anything more will result in burning. To thin once cooled, gently reheat and add a little water as needed.
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