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Caprese Salad with Maple There’s 2 little tricks to the success of this dish. First, the maple syrup adds a super subtle hint of sweetness not typical with Caprese type salads. It doesn’t make the dish sweet, but warm. The second is how you slice the red onions. A mandolin is the best method. They must be super thin. A slither of onion in every bite is what you’re after, not a chunk. https://www.metro.ca/userfiles/image/recipes/salade-caprese-a-l'erable-10617.jpg PT15M PT00M PT15M
In a food processor blend basil, walnuts, garlic, lemon zest, olive oil, maple syrup and salt until a pesto consistency is achieved. Set aside.On a large serving platter place tomatoes, onion and Bocconcini, spoon over basil mixture (I find this recipe makes more basil mixture than required for this but dress to your own taste).Drip over balsamic vinegar.Finish with fresh cracked pepper and a good quality flaked finishing salt (Maldon or Kosher).
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500 g mixed Tomato, randomly sliced 200 g Bocconcini, randomly sliced 1/2 small red onion, very thinly sliced 1/2 cup (125 mL) losely packed basil leaves 1/4 cup (60 mL) walnuts 1 small garlic clove or 1/2 large garlic clove zest of 1 lemon 1/4 cup (60 mL) olive oil 1 Tbsp. (15 ml) maple syrup 1/4 tsp. (1 1/4 mL) salt 2 tsp. (10 mL) balsamic vinegar
Caprese Salad with Maple

Caprese Salad with Maple

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5
servings
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

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Ingredients

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  • 500 g
    mixed Tomato, randomly sliced
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  • 200 g
    Bocconcini, randomly sliced
  • 1/2
    small red onion, very thinly sliced
  • 1/2 cup
    (125 mL)
    losely packed basil leaves
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    FRESH BASIL HERB

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  • 1/4 cup
    (60 mL)
    walnuts
  • 1
    small garlic clove or 1/2 large garlic clove

  • zest of 1 lemon
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  • 1/4 cup
    (60 mL)
    olive oil
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    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

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    750 ml


  • 1 Tbsp.
    (15 ml)
    maple syrup
  • 1/4 tsp.
    (1 1/4 mL)
    salt
  • 2 tsp.
    (10 mL)
    balsamic vinegar
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Preparation

In a food processor blend basil, walnuts, garlic, lemon zest, olive oil, maple syrup and salt until a pesto consistency is achieved. Set aside.

On a large serving platter place tomatoes, onion and Bocconcini, spoon over basil mixture (I find this recipe makes more basil mixture than required for this but dress to your own taste).

Drip over balsamic vinegar.

Finish with fresh cracked pepper and a good quality flaked finishing salt (Maldon or Kosher).

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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