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Aioli Platter
Cuisine: Appetizers

Category: Appetizers

Servings: 12

Ingredients:

1 Double batch Aioli sauce
1 lb Carrots, cut into 2" pieces
6 sm Artichokes, trimmed, boiled,
3 lb Cauliflower, in florets
And chokes removed 1
lb Chick peas, cooked
7 lb Cod, poached
3 lg Red or green peppers, sliced
1 lb Carpaccio (thinly sliced
1 pt Cherry tomatoes
-and pounded raw beef tender 1
lb Zucchini, sliced
-loin 1
lb Small potatoes, cooked
1/2 lb Snow peas, trimmed, blanced
6 Eggs, sliced in half(cooked)
-and refreshed in cold water 4
tb Capers
1/2 lb Green beans, same as above
1/2 c Chopped parsley

Instructions:

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 ======================================================================= AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 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.

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