Hello, I am Joana. Today, I will show you a way to prepare mike’s caprese salad with balsamic reduction recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mike’s Caprese Salad With Balsamic Reduction Recipe
Mike’s Caprese Salad With Balsamic Reduction is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Mike’s Caprese Salad With Balsamic Reduction is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook mike’s caprese salad with balsamic reduction using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mike’s Caprese Salad With Balsamic Reduction:
- Prepare Caprese Salad With Vinegar Reduction
- Get 1 (16 oz) Quality Mozterella Cheese
- Prepare 1 Quality Bottle Balsamic Vinegar
- Take 1 package Fresh Basil Leaves [or 1/2 cup from your garden]
- Make ready 2 LG Extra Firm Beefeater Tomatoes
- Take 1 tsp Sea Salt [divided]
Steps to make Mike’s Caprese Salad With Balsamic Reduction:
- Slice tomatoes and Mozterella. Gather your fresh Basil leaves.
- Construct your salads.
- Lightly drizzle your olive oil and Balsamic Vinegar on top your salad. Sprinkle salad with sea salt.
- Serve chilled as an antipasto. [a starter or appetizer]
- 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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