Visit

Deconstructed Caprese Salad

Ingredients For The Basil Oil

1 bunch Basil Leaves
3 cups Grapeseed or Vegetable Oil

Directions

  • Place the basil and oil in a blender or food processor and puree.
  • Place into a small saucepan over low heat and bring to a gentle simmer. Continue to cook until the basil is floating at the top and just starting to lightly brown.
  • Strain through a fine mesh strainer.

Ingredients For The Balsamic Reduction

1 cup Balsamic Vinegar
½ cup Sugar

Directions

  • Place the vinegar and sugar in a small saucepan over med-high heat. Bring to a simmer and continue to cook, stirring often, until reduced by about a third.

Ingredients For The Mozzarella Foam

½ lb Fresh Mozzarella
¼ lb Sour Cream
1 ½ tbsp Olive Oil
½ cup Heavy Cream

Directions

  • Place the mozzarella, sour cream, and olive oil, along with a little salt, into a blender or food processor; puree until smooth. Pass through a fine sieve and blend with the cream.
  • Place the mixture into a whipping canister along and add one charger. Place into the refrigerator for at least 1 hour.

Ingredients For The Tomato Caviar

1 cup Organic Tomato Juice
½ tsp Agar Powder
Smoked Sea Salt, to taste
2 cups Vegetable Oil, placed in the freezer for 1-2 hours
Lemon Sea Salt, to taste

Directions

  • Heat the tomato juice along with the agar and smoked salt in a small saucepan over medium-high heat until it gently simmers. Remove from the heat, let cool slightly, and transfer to a small squirt bottle.
  • Place a fine strainer into the chilled oil. Once the mixture has cooled to around 120°F, place small drips of it into the oil and let set for about 10 seconds. Remove the “caviar” from the oil and repeat the process with the remaining juice.

Join the Hall mailing list

Sign up for news, special offers, and announcements.

I am 21+ years old.