Crudités & salt-baked mini potatoes with aïoli
Make the aioli the day before; chill. Roast the potatoes an hour ahead. Note: this recipe contains raw/partially cooked egg.
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Ingredients
- 500g mini new potatoes
- 2 garlic cloves, crushed
- ½ tbsp English mustard powder
- 1 large egg yolk
- 125ml rapeseed or vegetable oil
- juice of ½ lemon, to taste
- 200g small spring carrots, tops on
- 2 heads of chicory
- 100g radishes, tops on if available
- sea salt
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