Vegetable Platter with Aioli | RICARDO

Ingredients

• 1 egg yolk
• 1 tbsp (15 ml) lemon juice
• 2 tsp (10 ml) Dijon mustard
• 1/4 tsp (1 ml) salt
• 1 clove garlic, chopped
• 1 cup (250 ml) canola oil
• Pepper
• 2 1/2 cups (340 g) fingerling potatoes
• 3/4 lb (340 g) small carrots (about 16)
• 2 cups (225 g) green beans, trimmed
• 4 hard-boiled eggs
• Assorted raw vegetables: fennel (cut into thin wedges), radishes, cherry tomatoes, cucumbers, etc.