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Aioli Platter
| 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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