Mike's Caprese Salad With Balsamic Reduction. Great recipe for 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.

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. Ingredients of Mike's Caprese Salad With Balsamic Reduction. You can cook Mike's Caprese Salad With Balsamic Reduction using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mike's Caprese Salad With Balsamic Reduction

  1. It’s of Caprese Salad With Vinegar Reduction.
  2. You need 1 (16 oz) of Quality Mozterella Cheese.
  3. You need 1 of Quality Bottle Balsamic Vinegar.
  4. Prepare 1 package of Fresh Basil Leaves [or 1/2 cup from your garden].
  5. It’s 2 of LG Extra Firm Beefeater Tomatoes.
  6. It’s 1 tsp of Sea Salt [divided].

It's of Caprese Salad With Vinegar Reduction. Perfect as an appetizer or a fresh side, the. Balsamic Reduction Place the balsamic vinegar and the dark brown sugar in a small sauce pan over medium-low heat. Once the reduction has reduced, remove from the stove and let cool.

Mike's Caprese Salad With Balsamic Reduction step by step

  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..

It is very easy to over boil the balsamic reduction. If in doubt, remove it earlier rather than later. It will continue to thicken as it cools so as soon as you think it has thickened, remove from the heat. If you have a sweeter tooth, then add honey, sugar or maple syrup to your balsamic reduction. Fresh plump tomatoes and fresh basil leaves are a must.

source: cookpad.com