12 Ways Celebrity Chefs Upgrade Their Caprese
The hearty component becomes browned when you sear it, so its presentation improves the Caprese. Curry doesn't layer the shrimp between pieces of tomatoes and cheese, though; she creates a line of them alongside the chilled components.
Then, of course, the mozzarella is milky, and the basil is sweet, so it's a pleasant combination. There are many ways to tweak Arpaia's method; folks can use mandarin oranges instead of large orange segments or slices. Furthermore, you can use only one variety of orange or use many types, which is what the famous chef does. Either way, citrus is a bright and lively addition for Caprese, especially when you enjoy it on warmer days.
Essentially, the bite-sized portions are advantageous for when you host a party because the Caprese transforms into finger food. To try this out yourself, you can cut cherry tomatoes into quarters or dice whole tomatoes into tiny pieces. As for the cheese, Lee uses shredded cheese, but you don't have to (although it is more effortless, which is what her show "Semi-Homemade Cooking" was all about). Nevertheless, mozzarella pearls are more elegant if that's what you are looking for. Plus, they have a fresher taste; chop them in half if they are too large to place on the endive leaves.
Include eggplant: Martha Stewart
Regarding Caprese, Martha Stewart ensures that her version of the dish contains layers of flavor depth. To be exact, Stewart makes grilled eggplant to serve as part of her dish, as she stated in an Instagram post. Caprese is commonly enjoyed on warmer days when it's the ideal time to heat the BBQ and cook outdoors, so it's a fantastic opportunity to use grilled ingredients. However, you can use this ingredient in your Caprese even if you don't own an outdoor appliance because an indoor grill creates a similar outcome. Stewart slices the eggplant thinly, much finer than her tomatoes, which makes the cooking time quick. In addition, the grill brings sweet flavors to the eggplant, which gives the fruit a tender consistency that aligns with the soft cheese and tomatoes. Moreover, a smoky undertone presents itself when you grill food compared to if you just cook i
Sprinkle brown sugar on the tomatoes: Alex Guarnaschelli
Alex Guarnaschelli shared an Instagram post where she showcased her vivid Caprese dish with large tomato slices, cheese, and fresh herbs. Most Caprese stops at those elements besides olive oil, but Guarnaschelli noted how she supplements the tomatoes with brown sugar. The molasses-filled sugar highlights the natural sugars in the tomatoes and cuts the acidity. So, Guarnaschelli's way of transforming her Caprese is similar to how some folks add brown sugar to their spaghetti sauce, except with this trick, the results are almost instantaneous, and you don't need to wait for anything to cook. Since the tomatoes naturally have water, the sugar absorbs rather easily, so it isn't as if it gives the salad a grainy texture. Instead, it creates a paste-like mixture, depending on how much you add. She also noted on the social media post how she includes pesto in the
Grill the tomatoes: Giada De Laurentiis
Similar to how Martha Stewart grills eggplant, Giada De Laurentiis told Food & Wine that she grills her tomatoes for her Caprese salad. You might wonder what grilling does for the already soft fruit, and the answer is that it magnifies the sugary undertone, and for tomatoes that aren't quite as ripe as they should be, it aids in the ripening process. Before De Laurentiis tosses the tomatoes onto the BBQ, she slices them, lightly oils them, and sprinkles on various herbs and seasonings. Since tomatoes are rather delicate under high heat, it doesn't take long at all for them to become charred or, at the very least, obtain some gorgeous grill marks. So, if you try this out yourself, watch the fruit as it grills so that you don't overcook it. As for plating, De Laurentiis assembles the salad while the tomatoes are still warm from the BBQ; this slightly heats the mozza
Drizzle on balsamic reduction: Ree Drummond
Many folks drizzle plain balsamic vinegar (or balsamic salad dressing) onto the Caprese, but Ree Drummond enhances the vinegar's texture and intensity, which is why her technique is noteworthy. Drummond mentioned on the Food Network's Facebook account that she creates a homemade glaze made with pure balsamic vinegar; no other ingredients are required. She allows the vinegar to simmer on the stovetop until it reduces and becomes much thicker in consistency. In turn, the flavor is exceptionally robust because it becomes concentrated. The dark, syrupy mixture also boosts the salad's presentation because of the dramatic color contrast against the other elements. "The Pioneer Woman" pours the glaze lines onto sliced tomatoes, cheese, and large basil leaves; she pairs it with an olive oil drizzle and the timeless combination of salt and pepper. Although it takes time
Garnish it with dried oregano: Gennaro Contaldo
Rather than exclusively sprinkling salt and pepper onto the Caprese salad, Gennaro Contaldo uses dried oregano to amp up the dish, too (via YouTube ). He doesn't use just any dried oregano, though, because he doesn't use a shaker that you purchase from the store. Instead, he uses a whole dried flower bunch and holds it over his assembled Caprese. Contaldo gently squeezes the dried plant, which loosens the oregano, making its pieces gracefully fall onto the salad. The reason why it's best to use dried oregano instead of fresh is that it's much more forceful. When the plant dehydrates, all of its earthy and peppery qualities heighten. Not everyone has access to bouquets of oregano, so the product that comes in a container or jar is still feasible; it just isn't as fragrant. Either way, it's a step up from the fresh leaves, which are more mild tasting in nature. After all,
Top it with caramelized onions: Jean-Pierre Brehier
One way to make your Caprese have incredible umami notes is to include caramelized onions, which is exactly what Jean-Pierre Brehier does on his YouTube channel. When the famous chef plates his Caprese, he first places thick tomato slices onto the plate, followed by rounds of mozzarella cheese. Next, he carefully takes a spoonful of the dark, sweet, yet savory onions and creates a small heap on the salad; this gives the dish height, a technique that many culinary experts swear by because it is appealing to the eyes. Lastly, he places thin basil shreds on top of the onions. So, when you eat the Caprese, you're first met with the smooth basil and jam-like onions before you taste the other elements. These types of onions work with all sorts of meals; it's not uncommon for people to couple them with tomatoes on sandwiches and burgers, which is why it's so fitting in Ca
Include basil sorbet: Justin Warner
One thing is for sure: It's not every day that you serve sorbet as a component in Caprese salad. But when you look at the properties of Justin Warner's frozen inclusion (as seen on "Foodie Call with Justin Warner" ), it makes perfect sense because he makes the sorbet from fresh basil. Also, it isn't so sweet that it tastes like a dessert or clashes with the other elements. Instead, the sorbet refreshes the palate and makes the dish more sophisticated. That's not to mention, the addition of sorbet maintains the salad's light nature. Warner adds lemon juice to the homemade component because it accentuates the fresh herb's taste; he also uses a dash of alcohol because it makes the sorbet's consistency less icy. Furthermore, the sorbet's charming green color upgrades the salad's presentation. When he serves it, Warner only adds a small scoop to the plate and f
Add zucchini noodles: Bryan Woolley
Bryan Woolley includes zoodles in his salad, which gives the dish more substance and provides an earthy, yet sweet taste. For folks who typically don't find Caprese to satisfy their hunger fully, the zucchini noodles take it from side salad level to entrée level in a matter of moments. The reason why this addition is complementary to the other ingredients is that he uses raw zucchini. Many folks create zucchini noodles and cook them; however, when you do so, they can easily become a watery mess if you're not cautious. Specifically, Woolley allows the zucchini pieces to soak with extra virgin olive oil and balsamic vinegar for just under 20 minutes to infuse them with flavor. So, if he were to cook and soak them, they would be highly soggy. On the other hand, Caprese is known to have fresh herbs, cheese, and fruit, so it's delicious to serve the zoodles cold and
Make garlic lemon dressing: Rachael Ray
Since the components in Caprese aren't dry or hard to chew, the dish doesn't need a dressing to shine, unlike some other salads that rely on a sauce to feel complete. While some folks use a small amount of plain olive oil or balsamic vinegar on their Caprese, it is often a finishing touch that enhances the presentation and provides a hint of extra flavor. However, Rachael Ray takes the extra step to create a homemade dressing for her variation of the famous salad. The unconventional technique of how she serves the dish imparts it with savoriness because she uses grated garlic and fresh lemon juice. Tomatoes and garlic are a harmonious pair; the garlic has a way of making the entire meal incredibly rich. Meanwhile, the fresh citrus adds a tanginess that complements the grassy undertones of the mozzarella. The dressing upgrades the Caprese, whether you take the more t
Use basil shrimp as a component: Ayesha Curry
On her YouTube channel, Ayesha Curry makes her Caprese stand out by including seafood, specifically pan-seared basil-coated shrimp. The buttery yet salty flavor of the shrimp works well with the simple yet classic components in Caprese salad. Curry first tosses the shrimp in store-bought basil paste, which has an intense flavor and perfectly pairs with the fresh basil in the salad. Her idea is fantastic because shrimp cook rather quickly; it doesn't take hours of planning to season and include it. The only thing you need to do in advance is peel and devein the shrimp (after you wash it). The hearty component becomes browned when you sear it, so its presentation improves the Caprese. Curry doesn't layer the shrimp between pieces of tomatoes and cheese, though; she creates a line of them alongside the chilled components. This is clever because the shrimp are pretty h
Include orange slices: Donatella Arpaia
Donatella Arpaia puts a creative twist on Caprese when she incorporates orange slices into the dish. You might wonder why this ingredient works so well; after all, the tomato in Caprese is already acidic, so why add another acidic component? Well, Arpaia omits the tomatoes altogether. However, that's not mandatory; you can surely include them if you try her technique. Arpaia's Caprese also has cinnamon sugar almonds, so the sugar and spices create balance in the meal. She also makes dressing with white balsamic vinegar, orange juice, and honey. Then, of course, the mozzarella is milky, and the basil is sweet, so it's a pleasant combination. There are many ways to tweak Arpaia's method; folks can use mandarin oranges instead of large orange segments or slices. Furthermore, you can use only one variety of orange or use many types, which is what the famous chef
Serve it with endive: Sandra Lee
Sandra Lee assembles her Caprese on pieces of endive (via YouTube ); this provides a pleasantly crunchy texture that the salad often lacks because the basil leaves are more delicate, and the tomatoes and cheese are relatively soft. Endive belongs to the chicory plant species, and its leaves are the perfect size to make appetizers with, as it can essentially double as a chip that you top with ingredients. So, when Lee builds her Caprese salad, she piles mozzarella cheese, basil, and chopped tomatoes atop the endive boats. Essentially, the bite-sized portions are advantageous for when you host a party because the Caprese transforms into finger food. To try this out yourself, you can cut cherry tomatoes into quarters or dice whole tomatoes into tiny pieces. As for the cheese, Lee uses shredded cheese, but you don't have to (although it is more effortless, which is wh