Vegetables with garlic-herb aioli
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. —blanka.n
Makes about 1 1/2 cups
Vegetables
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String Beans
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Pepprs
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Squash
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Asparagus
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Cherry Tomatoes
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Broccoli
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Cauliflower
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Endive or any other vegetabe you have available for dippiing
For the aioili
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4
tablespoons bread crumbs (could be seasoned)
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6-8
garlic cloves
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2
teaspoons white wine vinegar
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2
teaspoons Dijon mustard
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3
egg yolks, room temp
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1/2
lemon, juiced
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Salt and pepper to taste
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2 tsp
Herbes de Provence
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3/4-1
cups vegetable oil
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1/4
cup parsley
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dash of hot sauce
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Use of Aioli
More Great Recipes:
Vegetable|Appetizer|Snack|Make Ahead|Serves a Crowd|Vegetarian
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almost 7 years ago blanka.n
Thank you so much. This can really be a nice dip with any fresh herbs added in.
almost 7 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Beautiful array of vegetables and flavors.
almost 7 years ago Sagegreen
This sounds really healthy and good.
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