Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise

Name: Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise (Grand Aïoli)
Yield: Makes 8 Main-Course Servings
Cuisine: French
Ingredients: 8 medium-size beets; 8 medium-size white or red waxy potatoes, or 16 new or fingerling potatoes; 8 medium-size white or red waxy potatoes, or 16 new or fingerling potatoes; 8 medium-size white or red waxy potatoes, or 16 new or fingerling potatoes; 8 eggs; salt; 1 head cauliflower or broccoli; 1 head cauliflower or broccoli; 1 pound [450 g] string beans, preferably haricots verts, ends broken off; 24 baby artichokes; 2 tablespoons olive oil; 8 medium-size carrots, peeled pepper; 8 medium-size carrots, peeled pepper; 2 pounds [900 g] salt cod, soaked for 24 to 36 hours, any bones or skin removed; or freshly grilled fish, chicken, or meat; or cold chicken, fish, or meat; 2 pounds [900 g] salt cod, soaked for 24 to 36 hours, any bones or skin removed; or freshly grilled fish, chicken, or meat; or cold chicken, fish, or meat; 2 pounds [900 g] salt cod, soaked for 24 to 36 hours, any bones or skin removed; or freshly grilled fish, chicken, or meat; or cold chicken, fish, or meat; 1 medium-size bouquet garni; 4 cups (2 recipes) Garlic Mayonnaise (aïoli)

Grand Aïoli

Preparation info

Makes
8
Main-Course Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

8 medium-size beets
8 medium-size white or red waxy potatoes, or 16 new or fingerling potatoes
8

Europe
France
Main course
Gluten-free
Mediterranean

Method

Boil the beets until they’re easily penetrated with a skewer or knife, about 45 minutes. Drain, allow to cool slightly, and peel by pinching the peel between your thumb and the side of a paring knife and pulling it away in strips. Cut off stubborn patches with a knife. Cut into wedges or slice into rounds about ¼ inch [.5 cm] thick.

Put the potatoes into a pot with enough cold water to