Vegetable Platter with Aioli | RICARDO

Name: Vegetable Platter with Aioli | RICARDO
Total time: 50 min
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.

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Ricardo's recipe: Vegetable Platter with Aioli

Keywords

vegetables
dip
dips
salty spread
healthy
vegetarian
eggs

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Cooking tools:

Mixing bowl
Whisk
Saucepan
Colander
Chef's knife
Cutting board
Peeler
Slotted spoon
Serving platter

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.