Aioli platter

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 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.

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