Aioli Platter Recipe
Servings: 12
Ingredients
- 1 x Double batch Aioli sauce
- 6 sm Artichokes, trimmed, boiled, And chokes removed
- 7 lb Cod, poached
- 1 lb Carpaccio (thinly sliced and pounded raw beef tender loin
- 1/2 lb Snow peas, trimmed, blanced and refreshed in cool water
- 1/2 lb Green beans, same as above
- 1 lb Carrots, cut into 2" pcs
- 3 lb Cauliflower, in florets
- 1 lb Chick peas, cooked
- 3 lrg Red or possibly green peppers, sliced
- 1 pt Cherry tomatoes
- 1 lb Zucchini, sliced
- 1 lb Small potatoes, cooked
- 6 x Large eggs, sliced in half(cooked)
- 4 Tbsp. Capers
- 1/2 c. Minced parsley
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 Large 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
- 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly grnd pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp1. Puree garlic in a food processor or possibly blender. Whisk the egg yolks in a small bowl till light and smooth, and add in to the garlic. Add in salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.
- 2. With the machine still running, add in the oil, very slowly, into the mix in a constant, steady stream, blending constantly. Con- tinue the blending till you obtain a thick, shiny, hard sauce.
- Transfer to a storage container, cover with plastic wrap, and chill till ready to use.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 12 servings | |
| Calories 400 | |
| Calories from Fat 47 | 12% |
| Total Fat 5.24g | 7% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 436mg | 18% |
| Potassium 1889mg | 54% |
| Total Carbs 30.4g | 8% |
| Dietary Fiber 9.6g | 32% |
| Sugars 4.55g | 3% |
| Protein 57.18g | 91% |
