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Aioli Platter

 

An antipasto platter.
78

Yield

12

servings

Prep

20

min

Cook

0

min

Ready

20

min

Trans-fat Free, High Fiber
 

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)
*
½ pound snow pea pods
trimmed, blanced and refreshed in cold water
½ 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
½ 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 1½ cups oil (half olive, half peanut) at room temperature 1. Purée 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 598g (21.1 oz)
Amount per Serving
Calories 39512% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 220mg 73%
Sodium 439mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 32%
Sugars g
Protein 114g
Vitamin A 145% Vitamin C 143%
Calcium 13% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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