Aioli Crudité Platter
Inspired by French traditions, this easy recipe for an aioli dip and crudités platter is perfect for summer gatherings. It features a creamy garlic aioli paired with a colorful assortment of seasonal vegetables.
Ingredients
For the Aioli dip
- 2-3 Garlic cloves
- 1 tsp Dijon mustard
- 1 tbsp Lemon juice
- ¼ cup Extra virgin olive oil
- ¼ cup Vegetable oil
- Salt and pepper to taste
For the Crudités Platter
- 3 Eggs
- 1 lbs Fingerling potatoes
- 1 bunch Green asparagus
- 3 Small purple artichokes
- 1 Lemon
- Radishes
- Cauliflower
- Endives
- Any seasonal vegetables that you like
Instructions
Prepare the aioli dip
- In a small bowl, grate finely the garlic cloves and combine with Dijon mustard, and the egg yolk.
- Add the lemon juice and whisk together until well combined.
- Slowly drizzle in the olive oil and vegetable oil while whisking continuously until the mixture emulsifies and thickens. Season with salt and pepper to taste. Set aside.
Prepare the hard boiled eggs
- In a small pot, cook the eggs in boiling water for 12 minutes. Transfer them to an ice bath for easy peeling. Once cooled, peel and slice them. Set aside.
Prepare the vegetables
- Boil the small potatoes in cold salted water for 12-15 minutes or until tender. Drain and set aside.
- Using a steaming basket, stem the green asparagus on top of the potatoes.
- Cut the steam and clean the outer leaves of the small purple artichokes. Steam them for around 25 minutes.
- Cut all the raw vegetables to bite size : separate the cauliflower into florets, strip the endives,...
- Arrange hard-boiled eggs, cooked and raw vegetables on the serving platter and add the prepared aioli in a small bowl. Season it all with extra olive oil, sea salt and serve with lemon wedges.
Video
Notes
- You can customize the crudité platter with additional vegetables such as carrots, bell peppers, cucumbers, snap peas, etc., depending on what's in season.
- To turn it into a full meal, consider adding seafood like shrimp or shellfish to the platter.
- You can use a mortar and pestle to make your aioli the traditional way or use an electric hand mixer, food processor and an immersion blender. As long as you add the oils little by little to create an emulsion.
- If the aioli breaks during preparation, start again with another egg yolk and slowly incorporate the broken mixture as you would with the oil, whisking continuously until it emulsifies.
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