Vegetables, Fish, and Beef for Aïoli Platters

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

Preparation info

12
portions

Difficulty
Complex

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

Double batch Aïoli Sauce, made 1 batch at a time
6 small artichokes, trimmed, boiled, chokes removed
7

Main course
Gluten-free

Method

Spoon some of the aïoli sauce into the center of each artichoke.
Place an aïoli-filled artichoke in the middle of each plate and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spokelike fashion, making sure that each plate has some of everything. Sprinkle with capers and parsley.