Aļoli with Young Vegetables
Credit: Christopher Hirsheimer
SERVE 4 – 6
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
5 lbs. of young vegetables such as beets, carrots,
asparagus, and new potatoes
Salt
3 garlic cloves, peeled
3 egg yolks (preferably pasteurized)
1 cup fruity extra-virgin olive oil
Fresh lemon juice
1. Cook vegetables, one type at a time, in a large pot of boiling salted water over high heat until tender (cook beets last). Remove from water with a slotted spoon and set aside.
2. Use a mortar and pestle to mash garlicinto a paste, then transfer to a medium bowl and whisk in egg yolks. Then, whisking constantly, drizzle in olive oil. Season to taste with salt and fresh lemon juice. Makes 1 cup aļoli.
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