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Caprese salad with raspberry puree and basil oil

Italian cuisine · Bruno Albouze · ♥ 1.7K likes · 45.4K views · 3 min video

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Read about mozzarella in the BrightCulinary Book

Caprese salad with raspberry puree and basil oil, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:17
  • basil leaves
Blanch basil leaves and squeeze them out.
Making the basil oilBlanchingRead
▶ 0:27
  • extra virgin olive oil
Blend the basil with extra virgin olive oil, sieve, and set aside.
▶ 0:32
  • cucumber
Cut the cucumbers decoratively with a zest peeler and add to the plate.
Dressing up the cucumber
▶ 0:44
  • beefsteak tomatoes
  • heirloom tomatoes
  • cherries, tomates cerises
  • mozzarella di bufala
Slice the tomatoes: beefsteak, heirloom and cherry.
Choosing and slicing tomatoes and mozzarellaSlicingRead
▶ 1:12
Moisten the knife blade and slice the mozzarella straight without damaging the skin.
Plating and finishingSeasoningRead
▶ 1:24
  • fleur de sel
  • ground black pepper
  • raspberry puree
  • vinegar
  • lemon zest
Plate, season with fleur de sel and ground black pepper, drizzle with raspberry puree mixed with vinegar and the basil oil, and finish with a touch of lemon zest.