Elevated Caprese Salad
Ingredients
Basil Pesto
Mozzarella Marinade
Grilled Eggplant
Balsamic Reduction
Instructions
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In a stainless steel pot, pour the balsamic vinegar in and let it simmer until reduced by half. Let it cool completely.
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For the pesto, toast the pine nuts in a skillet until fragrant and golden brown. In a food processor, add basil, garlic, toasted pine nuts, parmesan cheese, kosher salt and black pepper. Give it whirl and drizzle extra virgin olive oil until it reaches a paste-like consistency. Scoop it out and top it with a little more olive oil.
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For the eggplant, combine extra virgin olive oil, balsamic vinegar, kosher salt, black pepper and garlic powder. Â Slice the eggplant into thin strips and put them into the marinade. Â Grill the eggplant slices.
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For the mozzarella marinade, mince the garlic and chop fresh basil, oregano and thyme and place ingredients into a bowl. Add extra virgin olive oil, kosher salt and red pepper flakes and give it a mix. Â Slice the mozzarella into thin slices and place into the marinade. Make sure each mozzarella slice is coated with the marinade.
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Assemble the caprese salad. Â Start with a slice of tomato on the center of the plate, followed by a slice of grilled eggplant, then a marinated mozzarella slice, followed by a different color tomato slice, and top it with a spoon of pesto. Repeat this process until you have a beautiful caprese tower. Sprinkle some sea salt on the tower (and plate). Drizzle basil oil around the tower. Drizzle the balsamic reduction around the tower as well. Â Strategically place tiny basil leaves on the salad for garnish. Â Enjoy your beautiful creation!
