1 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 cold water
1/2 lb Green beans, same as above
1 lb Carrots, cut into 2" pieces
3 lb Cauliflower, in florets
1 lb Chick peas, cooked
3 lg Red or green peppers, sliced
1 pt Cherry tomatoes
1 lb Zucchini, sliced
1 lb Small potatoes, cooked
6 Eggs, sliced in half(cooked)
4 tb Capers
1/2 c Chopped parsley
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
Source: The Silver Palate Cookbook
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AIOLI SAUCE
8-10 garlic cloves, peeled 2 egg
yolks, room temp salt and freshly ground pepper
: juice of 1 lemon 1 t Dijon mustard 1 1/2 c
oil (half olive,
half
peanut) at room temp 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. Con- tinue 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.
