Grand Aioli

• 2 cups Garlic Mayonnaise (page 27)
• 1 bunch baby carrots
• 1 small head cauliflower
• 8 ounces green beans
• 8 to 12 fingerling potatoes
• Salt
• 2 red bell peppers
• 4 hard-cooked eggs
• 1 pound cherry tomatoes or other tomatoes
• 1 pound small squid, cod, halibut, or other fish
• Fresh-ground pepper
• Olive oil
• Crusty bread

1. Make a double recipe of the Garlic Mayonnaise on the previous page.
2. Use more garlic if you like an intense and pungent aioli.
3. Trim and prepare the vegetables: Peel the carrots and leave them whole with half an inch or so of stems attached.
4. Separate the cauliflower into florets of similar size.
5. Top and tail the beans.
6. If the potatoes are small, wash and leave them whole; otherwise, peel and cut into chunks of similar size.
7. Bring a pot of salted water to a boil, and cook the prepared vegetables separately, until just tender.
8. Roast the peppers, peel and seed them, and cut into strips (page 85).
9. Or leave the peppers raw, cut out the membranes and seeds, and cut into strips.
10. Peel the eggs, and cut into halves or quarters.
11. Stem the cherry tomatoes and cut in half, or core larger tomatoes and cut into slices.
12. Clean the squid, season with salt and pepper, and thread the bodies and tentacles separately onto bamboo skewers.
13. Grill the squid over a hot fire.
14. If cooking fish, season the fish with salt and pepper, moisten with olive oil, and either grill or bake the fish until just cooked.
15. Arrange the vegetables, squid, and eggs on a large platter, and serve family style with the aioli and fresh crusty bread.

garlic mayonnaise, baby carrots, cauliflower, green beans, potatoes, salt, red bell peppers, eggs, tomatoes, fish, freshground pepper, olive oil, crusty bread

Taken from www.epicurious.com/recipes/food/views/grand-aioli-387352 (may not work)