Grand Aioli with Spring Vegetables
Grand Aioli with Spring Vegetables is basically just a fancy name for veggies and dip. The aioli is extremely flavorful, made with a LOT of roasted garlic, extra virgin olive oil, and parsley. The vegetables are mostly raw, some just barely blanched, leaving them crispy and fresh.
This dish is from my latest YouTube video “How to Make Brunch,” featuring my friend Marion Ringborg. When discussing the menu, we felt that brunch is often rich and heavy, and it’s nice to have some fresh vegetables to cut through. The theme of the brunch was also springtime, and we wanted to showcase all the beautiful fresh small veggies that start to arrive this time of year.
This isn’t strictly a spring dish; however, you could use any vegetables you think are nice. This would also be great with green beans, artichokes, or potatoes. Raw vegetables like endive, cucumber, and other types of bitter lettuce are nice too.
Grand Aioli with Spring Vegetables is a Provencal dish meant to celebrate the abundance of beautiful produce of the south of France. Sweden is not the south of France (a shocking revelation I know), but the produce here is still something to celebrate. Especially as we crawl our way out of yet another deep, dark winter.
Grand Aioli with Spring Vegetables
Ingredients
Aioli:
- 3 dl Olive Oil 1 ½ US cups, roughly
- ½ head of Garlic
- 2 tbsp Dijon Mustard
- 2 Egg yolks
- 1 bunch Parsley
- 3 tbsp Red Wine Vinegar
Vegetables:
- Radishes
- Carrots
- Snap Peas
- Broccolini
Instructions
Prepare the Aioli:
- Wrap the garlic in foil and roast at 350°F/175°C for 30-45 minutes or until golden brown and soft.
- Let it cool, then squeeze out the roasted cloves.
- Using a hand blender, blitz together the egg yolks, mustard, roasted garlic, and vinegar.
- Gradually add the oil while continuing to mix until smooth and creamy.
- If the aioli becomes too thick, add a tiny bit of water at a time until it reaches your desired consistency.
- Roughly chop the parsley, then mix it into the aioli.
- Season to taste with salt.
- Refrigerate until ready to use.
Prepare the Vegetables:
- Wash and trim the radishes, carrots, snap peas, and broccolini.
- Cut each vegetable into bite-sized pieces for easy dipping.
- Blanch the broccolini in boiling water seasoned with salt for 10-15 seconds.
Serve:
- Arrange the prepared vegetables on a serving platter around the bowl of aioli.
- Serve the grand aioli with spring vegetables as a dip, allowing guests to dip the vegetables into the aioli and enjoy!