Chef Tal Ronnen's "Crisped Capers"

The recipe for Chef Tal Ronnen's Heirloom Tomato Salad with Crisped Capers is in his cookbook, The Counscious Cook.  He has so many great recipes in this cookbook.  I never would have thought to fry capers!

Try it!  Heat one teaspoon of olive oil in a small saute pan.  Add a tablespoon of capers and cook over medium-high heat until crisp.  He says that it should only take a minute or two.  Mine took a lot longer.  Maybe I didn't have the temperature up high enough.  Drain the capers on a paper towel once they are crisp.

The salty crispness of these capers are such a nice topper for a tomato salad.  Chef Tal also tops this salad with thinly sliced basil.

http://www.talronnen.com/