Aioli Platter |
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Ingredients And Procedures |
| Ingredients | | | 1 | batch | aioli sauce, double batch | | | 6 | small | artichokes, trimmed, boiled and chokes removed | | | 7 | pounds | cod, poached | | | 1 | pound | carpaccio, (thinly sliced and pounded 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 into 2 inch pieces | | | 3 | pounds | cauliflower, in florets | | | 1 | pound | chick peas, cooked | | | 3 | tablespoons | red or green peppers, sliced | | | 1 | pint | cherry tomatoes | | | 1 | pound | zucchini, sliced | | | 1 | pound | small potatoes, cooked | | | 6 | large | eggs, sliced in half, hard-boiled | | | 4 | tablespoons | capers | | | 1/2 | cup | parsley, chopped | | | | | |
Directions:
| 1. Spoon some of the aioli sauce into the 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
AIOLI SAUCE
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 to the 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, into the 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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