Caprese with Balsamic Aioli
To prepare this platter you'll need 8 oz cherry-sized mozzarella balls, 8 oz grape or cherry tomatoes, plastic picks, fresh basil, green olives, and an avocado, it's all resting on spinach leaves for a fun presentation.
Servings: 2 cups
Ingredients
- 1/2 cup oil (I typically use vegetable oil
- 1 egg
- 3 tablespoons balsamic vinegar
- 1 1/2 cups fresh spinach
- 10 + leaves fresh basil
- 15 leaves fresh oregano or use 1/4 teaspoon dry
- 1/2 teaspoon salt I use coarse kosher salt
- 1/4 teaspoon black pepper
Instructions
- You can make an aioli sauce with an immersion blender (that is what I typically use) or a food processor.
- Add all the ingredients if you're using an immersion blender and after you turn it on as it's resting on the bottom pull it up to create a whirl and then blend up and down until completely mixed.
- If you're using a food processor, don't' add the oil, drizzle it in from the opening on the top area, slowly drizzle so the sauce will blend and emulsify and thicken.
- The sauce thickens as it chills.
- Chill 30 minutes in a glass jar with a lid on.
- Serve with Caprese salad, vegetables or drizzled over cooked chicken is also delicious.
- (if you don't add the spinach the sauce will be brownish and less appetizing, the green spinach gave it a great flavor and boosted the veggie content too.