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.
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| Caprese Salad: Heirloom Tomatoes, Basil, Olive Oil Powder, Mozzarella Balloon, Balsamic |
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| Olive Oil Powder |
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| Plating: Pre-Balloon |
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| Plating: Post-Balloon |
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| Alternate Plating |
