Aioli Platter Recipe

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Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
***AIOLI SAUCE***
20 garlic cloves, peeled
4 egg yolks, at room temp
salt and freshly ground pepper
2 lemons, juiced
2 teaspoons Dijon mustard
3 cups oil
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6 Sm Artichokes, trimmed, boiled, chokes removed
7 Lb Cod, poached
1 Lb Carpaccio
1/2 Lb Snow peas, trimmed, blanched -- refreshed in cold water
1/2 Lb Green beans, same as above
1 Lb Carrots, cut into 2" pieces
3 Lb Cauliflower, in florets
1 Lb Chick peas, cooked
3 Lg Red or green peppers, sliced
1 Pt Cherry tomatoes
1 Lb Zucchini, sliced
1 Lb Small potatoes, cooked
6 Eggs, sliced in half(cooked)
4 Tb Capers
1/2 C Chopped parsley

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Directions:

Prepare and refrigerate Aioli Sauce.

After chilled, spoon some of the aioli sauce into the center of each artichoke.

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.

AIOLI 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. 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.

This recipe from CDKitchen for Aioli Platter serves/makes 12

Recipe ID: 1790

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