08 Sep caprese with capers + carrot salad
Feeling a little weak after the Electric Picnic? Here’s a recipe for a recovery salad to restore after a weekend spent in a mud-splattered tent. Our generous use of cheese throughout this salad acts as a gateway ingredient, making it easy for you to return to healthier suppers after indulging in festival food.
Caprese & Capers for 2
We fried up some capers in butter (we can’t get enough of Improper Butter’s garlic, chili and basil butter – check these Irish butter enthusiasts out at http://www.improperbutter.com/) to add as an extra flourish to this classic salad.
1 tablespoon of butter
1 tablespoon of capers
3 medium tomatoes
About 100g of good quality mozzarella
Rapeseed oil (we love Derrycamma’s Irish rapeseed oil best)
Melt the butter in a small frying pan over a medium heat.
Add the capers and fry in the bubbling butter for 3 to 5 minutes, stirring occasionally. Take off the heat and set aside.
Finely slice the tomatoes and arrange on a serving plate.
Tear the mozzarella and scatter around the tomatoes.
Pick the basil leaves and scatter onto your mozzarella and tomatoes.
Sprinkle with salt and pepper.
Drizzle generously with rapeseed oil.
Finish by scattering the capers and melted butter on top of the caprese salad. Serve with good, crusty bread.
This recipe first appeared in Insider Magazine in The Irish Independent on September 4th