Aïoli with Young Vegetables

Aïoli with Young Vegetables

Aïoli with Young Vegetables

Aïoli with Young VegetablesChristopher Hirsheimer

The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.

Aïoli with Young Vegetables
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Yield: serves 4-6

Ingredients

  • 5 lb. of young vegetables such as beets, carrots, asparagus, and new potatoes
  • Salt
  • 3 cloves garlic, peeled
  • 3 egg yolks (preferably pasteurized)
  • 1 cup fruity extra-virgin olive oil
  • Fresh lemon juice

Instructions

  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 aïoli.