Aioli Platter Recipe

• 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

1. 1.
2. Spoon some of the aioli sauce into the center of each artichoke.
3. 2.
4. 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.
5. Sprinkle with parsley and capers.
6. Makes 12 servings
7. AIOLI SAUCE
8. 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.
9. Puree garlic in a food processor or possibly blender.
10. Whisk the egg yolks in a small bowl till light and smooth, and add in to the garlic.
11. Add in salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.
12. 2.
13. With the machine still running, add in the oil, very slowly, into the mix in a constant, steady stream, blending constantly.
14. Con- tinue the blending till you obtain a thick, shiny, hard sauce.
15. Transfer to a storage container, cover with plastic wrap, and chill till ready to use.

batch, artichokes, cod, beef tender loin, snow peas, green beans, carrots, cauliflower, chick peas, red, tomatoes, zucchini, potatoes, eggs, capers, parsley

Taken from cookeatshare.com/recipes/aioli-platter-62774 (may not work)