Aioli Platter Recipe

RatingDifficultyIntermediate

Aioli platter is a dish that consists of aioli sauce, bread, and vegetables. The sauce is made from mayonnaise, garlic, and lemon juice. The bread is usually a baguette or a ciabatta. The vegetables can be anything from carrots to cucumbers.

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
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 1 Double batch Aioli sauce
 6 sm Artichokes, trimmed, boiled,
 chokes removed
 7 lb Cod, poached
 1 lb Carpaccio (thinly sliced and pounded raw beef tender loin
 ½ lb Snow peas, trimmed, blanced and refreshed in cold water
 ½ lb Green beans, same as above
 1 lb Carrots, cut into 2" pieces
 3 lb Cauliflower, in florets
 1 lb Chick peas, cooked
 3 lg Red or green peppers, sliced
 1 pt Cherry tomatoes
 1 lb Zucchini, sliced
 1 lb Small potatoes, cooked
 6 Eggs, sliced in half(cooked)
 4 tb Capers
 ½ c Chopped parsley

1

1. Spoon some of the aioli sauce into the center of each artichoke.

2

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.

3

AIOLI SAUCE

4

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

5

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.

6

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.

CategoryCuisine

Ingredients

 1 Double batch Aioli sauce
 6 sm Artichokes, trimmed, boiled,
 chokes removed
 7 lb Cod, poached
 1 lb Carpaccio (thinly sliced and pounded raw beef tender loin
 ½ lb Snow peas, trimmed, blanced and refreshed in cold water
 ½ lb Green beans, same as above
 1 lb Carrots, cut into 2" pieces
 3 lb Cauliflower, in florets
 1 lb Chick peas, cooked
 3 lg Red or green peppers, sliced
 1 pt Cherry tomatoes
 1 lb Zucchini, sliced
 1 lb Small potatoes, cooked
 6 Eggs, sliced in half(cooked)
 4 tb Capers
 ½ c Chopped parsley

Directions

1

1. Spoon some of the aioli sauce into the center of each artichoke.

2

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.

3

AIOLI SAUCE

4

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

5

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.

6

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.

Aioli Platter Recipe
IngredientsDirections

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