Vegetables with garlic-herb aioli

By • May 22, 2011 3 Comments

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Author Notes: I came up with this when making a crudite platter for a friend's party. She doesn't eat dairy so aioli seemed like the perfect solution for a nice dip.
I was right because even the intense garlic flavor didn't scare the guests away, in fact they really loved it and my huge basket of veggies was devoured.
I think the key to solid emulsification was the addition of a few Tbs. of bread crumbs.
This recipe couldn't be simpler - the hardest part was par boiling the different vegetables.
Also there are lots of ways to use the leftover aioli.
I used it in a cheesy garlic bread I made and could easily pair it with crab cakes and practically anything fried.
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Makes about 1 1/2 cups

Vegetables

  • String Beans
  • Pepprs
  • Squash
  • Asparagus
  • Cherry Tomatoes
  • Broccoli
  • Cauliflower
  • Endive or any other vegetabe you have available for dippiing

For the aioili

  • 4 tablespoons bread crumbs (could be seasoned)
  • 6-8 garlic cloves
  • 2 teaspoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 egg yolks, room temp
  • 1/2 lemon, juiced
  • Salt and pepper to taste
  • 2 tsp Herbes de Provence
  • 3/4-1 cups vegetable oil
  • 1/4 cup parsley
  • dash of hot sauce
  1. Prepare all the vegetables by making sure they are all in nice bite-size pieces. For example most of your string beans will probably need to be cut in half. Asparagus, string beans, cauliflower and broccoli need to be par boiled for about 2 minutes. Err on the side of less cooking time because you don't want limpy veggies. Asparagus, if it's thin, should only be in salted boiling water for a minute.
  2. Make sure all the vegetables are dry and arrange on a large platter, leaving enough room in the center for a small bowl with the aioli dip.
  3. In a blender or small processor, mix together the first 8 ingredients. When they get to a pasty consistency, slowly drizzle in the oil. Add parsley and hot sauce. When the mixture resembles mayo - you are done. Transfer to a small bowl and refrigerate til ready to serve.

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