Recipe Detail Aioli Platter

Aioli Platter

Ingredients :
1batchaioli sauce, double batch 6smallartichokes, trimmed, boiled and chokes removed 7 pound scod, poached 1 pound carpaccio, (thinly sliced and pound ed raw beef tender loin) 1/2 pound snow peas, trimmed, blanced and refreshed in cold water 1/2 pound green beans, same as above 1 pound carrots, cut in
to 2 inch pieces 3 pound scauliflower, in florets 1 pound chick peas, cooked 3 tablespoon sred or green peppers, sliced 1pintcherry tomatoes 1 pound zucchini, sliced 1 pound small potatoes, cooked 6largeeggs, sliced in half, hard-boiled 4 tablespoon scapers 1/2 cupparsley, chopped

1. Spoon some of the aioli sauce in center of each artichoke.

2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs
around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.

Makes 12 servings


8 to 10 garlic cloves
, peeled
2 egg yolks, room temp
salt and freshly ground pepper
juice of 1 lemon
1 teaspoon Dijon mustard
1 1/2 cups oil (half olive, half peanut) at room temperature

1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.

2. With the machine still running, add the oil, very slowly, in mixture in a constant, steady stream, blending constantly. Continue the
blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.


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