Aioli Platter Recipe

Overview

A delicious combination of raw vegetables, cooked potatoes, hard boiled eggs, poached cod and carpaccio (thinly sliced beef tenderloin) with a wonderful garlic mayonaisse served in an artichoke.

Step 1

Spoon some of the aioli sauce into the center of each artichoke.

Step 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.

Step 3

Makes 12 servings

AIOLA SAUCE

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

With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Con- tinue 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.

Things You'll Need

  • 1 Double batch Aioli sauce
  • 6sm Artichokes, trimmed, boiled, and chokes removed
  • 7lb Cod, poached
  • 1lb Carpaccio (thinly sliced and pounded raw beef tenderloin)
  • 1/2lb Snow peas, trimmed, blanced and refreshed in cold water
  • 1/2lb Green beans, same as above
  • 1lb Carrots, cut into 2" pieces
  • 3lb Cauliflower, in florets
  • 1lb Chick peas, cooked
  • 3lg Red or green peppers, sliced
  • 1pt Cherry tomatoes
  • 1lb Zucchini, sliced
  • 1lb Small potatoes, cooked
  • 6 Eggs, sliced in half (cooked)
  • 4tb Capers
  • 1/2c Chopped parsley
1 AIOLI SAUCE
  • 8 garlic cloves, peeled
  • 2 egg yolks, room temp salt and
  • freshly ground pepper
  • juice of 1 lemon
  • 1ts Dijon mustard
  • 1 1/2c Oil (half olive, half peanut) at room temp

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