Name: Vegetables, Fish, and Beef for Aïoli Platters
Yield: 12 portions
Ingredients: 6 eggs, hard-cooked, peeled, and sliced in half lengthwise; 1 pound small potatoes, boiled until tender; 1 pound zucchini, sliced; 1 pound carpaccio (thinly sliced and pounded best-quality raw beef tenderloin); 1 pound carrots, peeled, cut into 2-inch pieces, blanched, refreshed in cold water; 1 pint cherry or grape tomatoes, washed, stems intact; 6 small artichokes, trimmed, boiled, chokes removed; ½ pound green beans, trimmed, blanched, refreshed in cold water; 7 pounds cod, poached; ½ pound snow peas, trimmed, blanched, refreshed in cold water; Double batch Aïoli Sauce, made 1 batch at a time; 1 pound chickpeas, cooked; 3 pounds cauliflower, cut into florets, blanched, refreshed in cold water; 3 large red or green bell peppers, stemmed, seeded, and sliced; ¼ cup capers, drained, for garnish; ½ cup chopped fresh parsley, for garnish