Saturday, September 4, 2010

Caprese Salad Remake: Cal-prese Salad

One wonderful thing about living in California is the abundance of avocados. We have a general rule that everything tastes better with avocado.  

Caprese Salad is no exception.

Our version of Caprese Salad, which we have dubbed Cal-prese Salad, is made by layering slices of tomato (or halves of grape or cherry tomatoes) with pieces of fresh basil. Small chunks of avocado are interspersed.  Currently, I am loving Reed Avocados, but any will work.

To make the dressing, put a pinch of Himalayan or Red Hawaiian Sea Salt in the bottom of another bowl. Add about a portion and a half of balsamic vinegar (for the bowl shown here, it was about 1/4 cup). Then these get whisked together. Now, while still whisking, add one part extra virgin olive oil (you can do the math for my example here). You need to make sure to whisk wile you add the oil in order for the dressing to emulsify.

Dribble the dressing over the salad.  Enjoy!

 ...and no need to eat with a banana...

As an aside, the flavored sea salts are really amazing.  Not only do you get trace minerals in with the salt, but the flavor pops.

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