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Crudités with Lemon-Garlic Aïoli

  • 20servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, E
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup mayonnaise

  2. 5 garlic cloves, put through a garlic press

  3. Juice of 1/2 lemon

  4. 1 teaspoon sugar

  5. 1 teaspoon Tabasco sauce

  6. Salt and freshly ground black pepper to taste

  7. 1/2 lemon

  8. 3 cups button mushrooms, wiped clean with a paper towel

  9. One 1-pound bag peeled baby carrots

  10. 2 bunches of radishes

  11. 2 red bell peppers, sliced

  12. 2 yellow bell peppers, sliced

  13. 1 bunch of asparagus

  14. 1 bag or box of cherry tomatoes

  15. 5 green or yellow zucchini

  16. 1/4 cup chopped fresh herbs

Instructions Jump to Ingredients ↑

  1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.

  2. Rub a little lemon on the mushrooms to prevent them from turning brown.

  3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain—don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.

  4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.

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