Caprese salad
by
Nina Parker's Caprese salad is served with a punchy anchovy dressing, giving this classic mozzarella, basil and tomato salad an elevated twist. The key to this dish lies in the quality of the tomatoes, so only attempt this when they are perfectly ripe and juicy for the best possible flavour.
Ingredients
Caprese salad
- 225g of golden cherry tomatoes, halved
- 200g of vine tomatoes , quartered
- 150g of kumato tomatoes , dark green variety, sliced
- 1 handful of tarragon leaves, torn
- 1 handful of basil leaves , torn, plus extra to garnish
- 100g of spelt, toasted, or rye croutons
- 1 buffalo mozzarella , approximately 200g, torn
Dressing
- 1/2 garlic clove, diced
- 2 anchovies , finely chopped
- 3 tbsp of extra virgin olive oil
- 2 tbsp of balsamic vinegar, aged if possible
- lemon juice , a few drops
- sea salt
- freshly ground black pepper
Method
1
To begin, make the dressing. Crush the garlic and anchovies together on a chopping board using the back of a heavy, broad knife
2
When it has reached a paste consistency, place in a small bowl with the remaining ingredients for the dressing. Mix well
3
Place all of the salad ingredients (except the mozzarella) in a large bowl, pour in half of the dressing and toss well
4
Divide the salad between plates and top with the torn mozzarella, the remaining dressing and some extra basil leaves. Serve immediately
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Caprese salad
