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Vegetable Crudites with Aioli

French.Palate's picture
  Fennel head 1
  Lemon 1⁄2 , juiced
  Tomatoes 4 , sliced
  Cucumber 1⁄4 , cut into strips
  Celery heart 1 , sliced
  Cauliflower 1⁄2 Small, broken into florets
  Broad beans 4 Ounce (125 Gram)
  Courgettes 2 , sliced
  Red pepper 1 , cored, seeded and sliced
  Green pepper 1 , cored, seeded and sliced
For aioli
  Garlic 4 Clove (20 gm)
  Egg yolks 2
  Olive oil 1⁄2 Pint (300 Milliliter)
  Wine vinegar 2 Tablespoon
  Chopped parsley 1 Tablespoon (For Garnish)
  Chopped chives 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

First, make the aioli (garlic mayonnaise): Crush the garlic in a mortar to a smooth paste.
Add the egg yolks, one at a time, beating well with a wire whisk.
Add the oil, drop by drop, whisking constantly until thickened, then add the remaining oil in a steady stream, whisking all the time.
Add salt, pepper and vinegar to taste.
Cut the fennel into quarters and toss in the lemon juice.
Arrange on a serving plate with the remaining vegetables.
Sprinkle the aioli with the parsley and chives.
Serve with the vegetables.

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Vegetable Crudites With Aioli Recipe