Classic aioli is a garlicky mayonnaise. Here, the uncooked eggs in the mayonnaise is replaced with velvety avocado to make a perfect condiment for fresh vegetables.
See Also
More Condiment Recipes
Mayonnaise Recipes
All Recipes
Squeeze the lemon halves into a medium bowl and fill with water. Trim the artichoke stems and cut about 1/2 inch off the tops. Remove any tough outer leaves at the base and snip the points from the remaining leaves with scissors. Toss the artichokes into the acidulated water. Bring a large pot of water to a boil. Add the artichokes and boil until tender when pierced, 15 to 20 minutes.
Remove with a slotted spoon and drain well.
In the same pot, boil the remaining vegetables, one at a time, until just tender; remove each batch with a slotted spoon as it is done.
Make the Avocado Aioli:
Halve the avocados. Scoop the flesh into a bowl. Mash with the lime juice and garlic. Scrape into a food processor and puree. With the machine on, drizzle in the oil. Scrape the puree into a bowl. Fold in the coriander and season with salt and pepper. Refrigerate for up to 2 hours.
To serve, arrange the vegetables and eggs on a large platter. Sprinkle the parsley over all. Spoon the aioli into a bowl and serve alongside.
Yield: 6 to 8 servings
Recipe Source: Food & Wine Magazine's Best of the Best : The Best Recipes from the Best Cookbooks of the Year (American Express Publishing Corp)
Recipe by Sheila Lukins
Reprinted with permission.
See Also
More Condiment Recipes
Mayonnaise Recipes
All Recipes
Ingredients
- Vegetables:
- 1 lemon, halved
- 12 baby artichokes
- 1 pound young carrots, tops trimmed to 1 inch
- 1/2 pound thin green beans (haricots verts)
- 1/2 pound sugar snap peas
- 12 small red-skinned new potatoes
- 12 small beets
- .
- Avocado Aioli:
- 2 ripe Hass avocados (about 1/2 pound each)
- 2 Tablespoons fresh lime juice
- 1 large garlic clove, minced
- 2 Tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh coriander (cilantro) or flat-leaf parsley
- Salt and freshly ground pepper
- 6 hard-cooked eggs, halved lengthwise
- 2 Tablespoons coarsely chopped fresh flat-leaf parsley
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Preparation
Cook the Vegetables:Squeeze the lemon halves into a medium bowl and fill with water. Trim the artichoke stems and cut about 1/2 inch off the tops. Remove any tough outer leaves at the base and snip the points from the remaining leaves with scissors. Toss the artichokes into the acidulated water. Bring a large pot of water to a boil. Add the artichokes and boil until tender when pierced, 15 to 20 minutes.
Remove with a slotted spoon and drain well.
In the same pot, boil the remaining vegetables, one at a time, until just tender; remove each batch with a slotted spoon as it is done.
Make the Avocado Aioli:
Halve the avocados. Scoop the flesh into a bowl. Mash with the lime juice and garlic. Scrape into a food processor and puree. With the machine on, drizzle in the oil. Scrape the puree into a bowl. Fold in the coriander and season with salt and pepper. Refrigerate for up to 2 hours.
To serve, arrange the vegetables and eggs on a large platter. Sprinkle the parsley over all. Spoon the aioli into a bowl and serve alongside.
Yield: 6 to 8 servings
Recipe Source: Food & Wine Magazine's Best of the Best : The Best Recipes from the Best Cookbooks of the Year (American Express Publishing Corp)
Recipe by Sheila Lukins
Reprinted with permission.