Aioli Platter

An antipasto platter.

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20 minutes Prep: 20 minutes Cook: 0 minutes

395 calories per serving view nutrition facts

Ingredients

1	batch	aioli sauce	double batch, garlic and olive oil
6	small	artichokes	trimmed, boiled and chokes removed
7	pounds	fish, cod	poached
1	pound	carpaccio	(thinly sliced and pounded raw beef tender loin)
1/2	pound	snow pea pods	trimmed, blanced and refreshed in cold water
1/2	pound	green beans	same as above
1	pound	carrots	cut into 2 inch pieces
3	pounds	cauliflower florets	broken in florets
1	pound	chickpeas (garbanzo beans)	cooked
3	tablespoons	sweet bell peppers	red or green, sliced
1	pint	tomatoes	cherry or grape
1	pound	zucchini	sliced
1	pound	potatoes	small or new mini, cooked
6	large	eggs	sliced in half, hard-boiled
4	tablespoons	capers
1/2	cup	parsley leaves	chopped

Directions

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 AIOLI SAUCE 8 to 10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 teaspoon Dijon mustard 1 1/2 cups oil (half olive, half peanut) at room temperature 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. 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.

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