Sunday, September 23, 2012

Neo-Retro Caprese Salad

Tomato season is drawing to a close here in Wisconsin.  But it's not over quite yet.  There is still time, so take advantage!

We picked up some fresh mozzarella and basil at the farmer's market yesterday.  And I picked a couple of tomatoes this afternoon while the rest of the family was out on a walk around the block.  We always like Caprese salads in the summer, but with a couple of new toys, I thought I'd try to dress it up a little this time.  Sliced tomatoes, salt, pepper, basil, olive oil powder, and a mozzarella balloon filled with garlic air.  I almost lost the mozzarella, but once I figured it out, it worked pretty well.  They stayed inflated too.  Just one more awesome way to use my whip.

I hear this is the way Thomas Keller serves a Caprese at the French Laundry.  Though I've not been there to say for sure. 

Caprese Salad: Heirloom Tomatoes, Basil, Olive Oil Powder, Mozzarella Balloon, Balsamic
Olive Oil Powder

Plating: Pre-Balloon
Plating: Post-Balloon
Alternate Plating


  1. Is the balloon totally edible? Is it really made all from mozzarella? And how do you eat it?

  2. The balloon is 100% mozzarella cheese. It is basically heated until it's pliable and stretchy, then formed into a disk, held around the business end of a whip and inflated. I used garlic scented air. Once you cut into it, it deflates and releases the garlic aroma. Then you have a very thin layer of mozzarella cheese. I just used a knife and fork to cut and get a little bit of cheese, tomato, olive oil and basil in each bite. Once you cut the balloon, it behaves more or less like a standard caprese salad.