Recipe 4 All: Aioli Platter Recipe — Every recipe in the World on this site.

Recipe 4 All: Aioli Platter Recipe

Aioli Platter

Yield: 12 servings
1  Double batch Aioli sauce
6sm Artichokes, trimmed, boiled,
  And chokes removed
7lb Cod, poached
1lb Carpaccio (thinly sliced
½lb Snow peas, trimmed, blanced
½lb 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)
4tablespoon Capers
½cups Chopped parsley

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


8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1½ c oil (half olive, half peanut) at room temp 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. 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.

Your Aioli Platter is ready. Good luck!

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