Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Double batch Aioli sauce |
| 6 smalls | Artichokes, trimmed, boiled, |
| \N \N | And chokes removed |
| 7 pounds | Cod, poached |
| 1 pounds | Carpaccio (thinly sliced and pounded raw beef tender loin |
| ½ pounds | Snow peas, trimmed, blanced and refreshed in cold water |
| ½ pounds | Green beans, same as above |
| 1 pounds | Carrots, cut into 2\" pieces |
| 3 pounds | Cauliflower, in florets |
| 1 pounds | Chick peas, cooked |
| 3 larges | Red or green peppers, sliced |
| 1 pint | Cherry tomatoes |
| 1 pounds | Zucchini, sliced |
| 1 pounds | Small potatoes, cooked |
| 6 \N | Eggs, sliced in half(cooked) |
| 4 tablespoons | Capers |
| ½ cup | Chopped parsley |
| \N \N | AIOLI SAUCE |
| \N \N | half peanut) at room temp |
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
Source: The Silver Palate Cookbook ====================================================================== 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, 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.