Bettina Campolucci Bordi

Spring Crudités & Spicy Aïoli

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Celebrate: Plant Based Recipes for Every Occasion
Celebrate

By Bettina Campolucci Bordi

Published 2021

  • About

This dish is a homage to spring produce. You can build an array of produce around a spicy aïoli that will transform even the humblest of vegetables.

Ingredients

  • 3 tablespoons aquafaba (liquid from tinned chickpeas)
  • 1 tablespoon apple cider vinegar

Method

Combine the aquafaba, apple cider vinegar, mustard, and salt and pepper in a bowl using a hand-held whisk.

Slowly add the oil while whisking with an electric whisk until it emulsifies into a lovely mayonnaise consistency.

Then add the lemon juice, garlic and saffron and whisk again until everything is well combined.

Chop the raw vegetables into bite-size pieces and arran