I adore basil. I don't know why. I just do. Something about the fragrance, the cheeriness of the bright green leaf, and whenever I eat anything with fresh basil in it, it is always so vibrant and delicious! I'm happy! Don't even try dried basil. Fresh is the way to go. All the way.
When I think of fresh basil, I think of pesto, caprese salad, fresh green sauces, tom yum soup...I even made a fresh basil macadamia nut dip last week as a wild experiment...stay tuned! I also love putting fresh basil leaves on open-faced sandwiches too. Will share these recipes with you in future posts. Somehow the basil leaf adds that je ne sais quoi to the dish. Sometimes you just need that extra special something. Basil is the secret. At least for me.
Over the years I have always bought green, leafy basil plants at the Korean markets in New York, or at the plant stands at farmer's markets here on Maui. I always have good intentions...but somehow they wilt over time. I am not a gardener, but one of my friends here is, so perhaps one day I will learn the secrets to keeping a healthy basil plant.
Last year I did manage to keep this one basil plant going outside, in a little pot in my patio...and can I just tell you it was so much fun to pick a leaf or two, fresh off the vine, and put it in my dish of whatever I was making! I felt like a real gardener! So exciting! That's as vibrant as it comes....talk about life force. Farm to table. A mini version!
The other thing about basil is how special it is in the nutritional realm. It has wonderful nutrients: iron, calcium, potassium, magnesium, manganese, fiber, vitamin A, and vitamin C, along with antioxidant flavonoids, and anti-inflammatory, and antibiotic properties.
Today's recipe is one of my absolute favorite salads. The caprese salad. I call it a Basil Caprese Cobb Salad. I made it up one day, a few years ago, since I love Cobb salads, and thought it would be fun to have a cobb style caprese salad. I had never had caprese salad before, and had never even heard of it, till I was at a restaurant one day, on a visit to Italy, years ago, and ordered the caprese salad. It sounded good. I still remember how it was served. It came in a white oval plate, and it, literally, was this: one big slice of tomato, standing vertically next to one thick slice of mozzarella cheese, also vertical, standing next to one big green basil leaf, all upright...and it kept repeating--tomato slice, cheese slice, basil leaf...tomato, cheese, basil...with a drizzle of olive oil and vinegar on top. Although I did enjoy this salad, and how simple and delicious it was...when I first discovered the caprese salad, I secretly thought it was a little boring, in how they presented it, and thought I could do better.
So, here is my creative version. I hope you enjoy it. Every time I make it for friends, they end up finishing the whole plate off. I think you will love how simple a recipe it is. And delicious too. I'm all about fun, simple dishes. Remember to always taste your food!!! Tip from cooking school! Enjoy!
xo
June 28, 2015
Maui, Hawaii...