Provence Platter w/Aioli Sauce

Poached cod instead of fatty meats in an antipasto

Provence Platter w/Aioli Sauce
Provence Platter w/Aioli Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

portions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    double batch Aioli Sauce

  • 6

    small artichokes - trimmed, boiled

  • 7

    lbs. cod, poached

  • 1

    lb carpaccio - thinly sliced raw beef tenderloin

  • 1/2

    lb snow peas - blanched & refreshed in cold water

  • 1

    lb carrots, cut into 2" pcs - blanched & refreshed

  • 1/2

    lb green beans - trimmed - blanched & refreshed

  • 1

    lb chick peas, cooked

  • 3

    large green or red peppers, sliced

  • 1

    pint cherry tomatoes

  • 1

    lb zucchini sliced

  • 1

    lb small potatoes - boiled until tender

  • 6

    eggs - hard cooked - peeled & sliced in half

  • 4

    tbls capers & 1/2 c. parsley for garnish

Directions

Aioli Sauce for dipping or spreading 8 - 10 garlic cloves peeled & pureed 2 egg yolks - at room temperature - whisked until smooth S&P juice of 1 lemon 1 tsp Dijon mustard 1 1/2 c. oil (1/2 peanut oil, 1/2 olive oil) Add whisked eggs to pureed garlic - add rest except oil - process to smooth paste With machine running, pour oil in very slowly into mixture - blending constantly in steady stream - transfer to storage container - wrap in plastic & refrigerate

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: