Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
Servings 12
Preparation
Step 1
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
Review this recipe