6 baby artichokes
8 ounces carrots
1 pound yellow or green zucchini
1 pound sunburst squash
8 ounces blue lake green beans
8 ounces yellow wax beans
1 pound broccoli florets
1 pound cauliflower florets
1 bunch red radishes
1/2 pint cherry tomatoes
8 ounces niçoise or gaeta olives
8 ounces tarragon aioli (recipe follows)
TARRAGON AIOLI:
1 egg yolk, large
1 tablespoon fresh lemon juice
8 ounces light olive oil
1 garlic clove, chopped
1 teaspoon champagne wine vinegar
2 teaspoons fresh tarragon, chopped
salt, to taste
Servings: 6
1. Trim the artichokes. Steam or boil them until tender; refresh.
2. Cut the carrots, zucchini and squash as desired. Snip the ends from the beans. Parboil the vegetables (except the radishes, tomatoes and olives), one variety at a time, in salted water until nearly tender but still crisp. Refresh each and drain well.
3. Wash the radishes. Trim the root end but leave the green tops attached.
4. Wash the cherry tomatoes and remove the stems.
5. Loosely arrange the vegetables on a platter, leaving room for the aioli unless it is to be served separately in a small bowl.
To make the Tarragon Aioli:
1. Whisk the yolk and 1/2 teaspoon (3 milliliters) of lemon juice together until smooth.
2. Whisk in the oil, very slowly at first, until the aioli begins to emulsify. Add a few drops of lemon juice as necessary to thin the sauce. Continue until all the oil and lemon juice have been incorporated.
3. Season with the garlic, vinegar, tarragon and salt. If the aioli is too thick, thin it with a little warm water.
Yield: 1/2 pint (250 ml)
Approximate values per serving: Calories 470, Total fat 35 g, Saturated fat 5 g, Cholesterol 30 mg, Sodium 770 mg, Total carbohydrates 29 g, Protein 8 g, Vitamin A 120%, Vitamin C 150%
8 ounces carrots
1 pound yellow or green zucchini
1 pound sunburst squash
8 ounces blue lake green beans
8 ounces yellow wax beans
1 pound broccoli florets
1 pound cauliflower florets
1 bunch red radishes
1/2 pint cherry tomatoes
8 ounces niçoise or gaeta olives
8 ounces tarragon aioli (recipe follows)
TARRAGON AIOLI:
1 egg yolk, large
1 tablespoon fresh lemon juice
8 ounces light olive oil
1 garlic clove, chopped
1 teaspoon champagne wine vinegar
2 teaspoons fresh tarragon, chopped
salt, to taste
Servings: 6
1. Trim the artichokes. Steam or boil them until tender; refresh.
2. Cut the carrots, zucchini and squash as desired. Snip the ends from the beans. Parboil the vegetables (except the radishes, tomatoes and olives), one variety at a time, in salted water until nearly tender but still crisp. Refresh each and drain well.
3. Wash the radishes. Trim the root end but leave the green tops attached.
4. Wash the cherry tomatoes and remove the stems.
5. Loosely arrange the vegetables on a platter, leaving room for the aioli unless it is to be served separately in a small bowl.
To make the Tarragon Aioli:
1. Whisk the yolk and 1/2 teaspoon (3 milliliters) of lemon juice together until smooth.
2. Whisk in the oil, very slowly at first, until the aioli begins to emulsify. Add a few drops of lemon juice as necessary to thin the sauce. Continue until all the oil and lemon juice have been incorporated.
3. Season with the garlic, vinegar, tarragon and salt. If the aioli is too thick, thin it with a little warm water.
Yield: 1/2 pint (250 ml)
Approximate values per serving: Calories 470, Total fat 35 g, Saturated fat 5 g, Cholesterol 30 mg, Sodium 770 mg, Total carbohydrates 29 g, Protein 8 g, Vitamin A 120%, Vitamin C 150%
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