Caprese Salad Giada De Laurentiis Recipes

MIXED "CAPRESE"

Steps:

• For the salad: In a medium bowl, combine the arugula, tomatoes, strawberries, cucumbers, basil, mint, salt and onion. Toss gently to combine. Pile the salad onto a platter.
• For the dressing: Using the same bowl, combine the mascarpone, vinegar, Dijon, salt and 2 teaspoons water. Whisk well until smooth. Spoon the creamy dressing over the salad and serve.

TORTA CAPRESE

Steps:

• Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
• Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
• When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.

CAPRESE SALAD - GIADA DE LAURENTIIS

Steps:

• Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
• Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

BAKED CAPRESE SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
• Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

CAPRESE GRANITA

Steps:

• Add the tomatoes, water, vinegar, sugar and salt to the pitcher of a blender. Blend on high for 2 minutes. Pour into an 8-by-8-inch baking dish. Discard the seeds and any solids. Freeze for 2 hours.
• After two hours, use a fork to scrape and break up the mixture. Stir to distribute the ice crystals and return to the freezer until frozen solid, about 2 hours more.
• Use a fork to scrape the desired amount of large shards of ice into small bowls. Top each serving with basil, mozzarella quarters and pine nuts. Drizzle with olive oil and sprinkle with flaky sea salt and serve.

ROASTED CAPRESE SALAD

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
• For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.