Composed Summer Salad With Lemony Aioli From 'Canal House Cooks Every Day'

• 2 large egg yolks
• 1 clove garlic, finely minced
• Salt
• Juice of 1 lemon
• 1/2 cup canola oil
• 1/2 cup good smooth "buttery" olive oil
•  
• 4-6 peeled roasted baby beets, quartered
• 8-10 ounces cooked string beans
• 4-8 small peeled boiled potatoes
• 4-6 hard-boiled eggs, halved
• Really good extra-virgin olive oil
• Plenty of finely chopped fresh parsley
• Salt and pepper

1. Whisk together the egg yolks, garlic, a pinch of salt, and one-quarter of the lemon juice in a medium bowl. Combine both the oils in a measuring cup with a spout.
2. Whisking constantly, add the oil to the yolks, about 1 teaspoon at a time. The sauce will thicken and emulsify. After you've added about 1/4 cup of the oil, you can begin to slowly drizzle in the remaining oil as you continue to whisk, until you have a thick, glossy aioli. Season with salt. Thin the aioli with a little water and more lemon juice to taste. Transfer to a serving bowl. Cover and refrigerate until ready to use.
3. Arrange the beets, string beans, potatoes, and hard-boiled eggs on a nice big serving platter. Drizzle everything with some olive oil and sprinkle with the parsley. Season with salt and pepper. Garnish with some nasturtium blossoms, if you like. Serve with the aioli.

egg yolks, clove garlic, salt, lemon, canola oil, buttery, nbsp, baby beets, beans, potatoes, eggs, extravirgin olive oil, parsley, salt

Taken from www.seriouseats.com/recipes/2013/07/composed-summer-salad-lemon-aioli-canal-house-cookbook.html (may not work)