Vegetable Crudites With Aioli
|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|
|Garlic||4 Clove (20 gm)|
|Olive oil||1⁄2 Pint (300 Milliliter)|
|Wine vinegar||2 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Chopped chives||1 Tablespoon (For Garnish)|
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.