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Author Notes: Although I can't remember the exact dish on which I first tried citrusy aioli, it was from the St. James Tearoom in Albuquerque, NM. Inspired by my visit, I decided to put a fresh aioli on an updated cucumber sandwich. This is a great recipe for when you're limited on time and space, and has become a go-to dinner for life in my college dorm. I adapted this aioli recipe from Food Network online. - mollyjustine
Makes 4 large wraps (more if they are sliced into bite-sized pieces)
Cilantro-Lime Aioli (adapted from Food Network)
- 2 cloves of garlic
- 1 egg yolk, room temp
- 1 large lime, juiced
- 2/3 cup pure olive oil
- 1/3 cup extra virgin olive oil
- 5 sprigs cilantro, finely diced
- Add garlic and salt in a blender. Pulse for 2 seconds.
- Add egg yolk and lime juice. Pulse until blended.
- Turn on high. Add pure olive oil, followed by extra virgin in a thin stream.
- Finish with cilantro and gently pulse.
Spicy Victorian Cucumber Wraps with Cilantro-Lime Aioli
- 1 cup cilantro-lime aiolo
- 2 cucumbers, washed but not peeled, and sliced
- 2 teaspoons chili powder
- 2 teaspoons kosher or coarse sea salt
- 2 tablespoons white vinegar
- 1/2 lime juiced.
- 4 large spinach tortillas
- Place cucumbers in a bowl. Add chili powder and sea salt. Mix gently so that the cucumbers stay whole but become covered with the chili-salt mixture.
- Mix white vinegar and lime juice in a bowl. Stir until mixed.
- Pour vinegar-lime mixture over cucumbers, ensuring that all cucumbers are covered. Let sit 1-2 minutes.
- Remove cucumbers and pat dry with a paper towel, being sure to make sure they are still covered but not sopping.
- Spread cilantro-lime aioli on spinach tortillas. Arrange cucumber slices on tortillas and wrap. Serve alone as a lunch or slice to serve as hors d'oeuvres.
- This recipe was entered in the contest for Your Best Use of Aioli
Each Peach Pear Plum
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Wine to go, without the box.
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Make your houseplants do double duty.