Chef’s Table Caprese Salad

Prep Time:

Serves

4 portions

Ingredients

Chef’s Table Caprese Salad (4 portions)

  • 4 Cups Salad greens
  • 4 Beef steak tomatoes
  • 1 piece Fresh mozzarella
  • 1tbs Vinegar reduction
  • 3tbs Extra virgin olive
  • 1 bunch Basil leaves
  • 4 pcs Candied bacon
  • 4tbs Pickled shallot

 

Pickled Shallots (4 portions)

  • ½ Cup Water
  • ¼ Cup + 2tbs Distilled white vinegar
  • ¼ Cup Sugar
  • 2tbs Salt
  • 1 Red beet, peeled and sliced
  • 2 Whole cloves
  • ¼ Cinnamon stick
  • 2 pcs Star anise
  • 2 Shallots, cut into 1 mm rings

 

Vinegar Reduction (100mL)

  • 1 Cup Balsamic vinegar
  • 3tbs Maple syrup

Created By

This recipe is brought to you by Chef Kyle Fee and Chef Erin Circelli-Russell with the help of their students from The Chef’s Table at Fanshawe College.

Directions

Chef’s Table Caprese Salad 

  1. Lightly toss your favorite salad greens with olive oil, salt and pepper.
  2. Slice the tomatoes and place on the greens alternately arranged with the sliced mozzarella. Garnish with the basil leaves, shallots and candied bacon.  Drizzle with olive oil and vinegar reduction.

 

Pickled Shallots

  1. First slice all of the shallots, and separate into rings, set aside. Bring all of the brining ingredients to a full rolling boil in a non reactive sauce pot.
  2. Once the brine has come to a boil, add the entire quantity of shallots to the pot. As soon as the brine comes back up to a boil, pour the whole mixture into a storage container and refrigerate

 

Vinegar Reduction 

  1. Combine vinegar and syrup in a saucepan. Reduce mixture by 2/3 and cool.

Created By

This recipe is brought to you by Chef Kyle Fee and Chef Erin Circelli-Russell with the help of their students from The Chef’s Table at Fanshawe College.