Greeb Vegetables With Aioli With Herbs
by Editorial Staff
Spectacular dish with fresh vegetables and garlic mayonnaise. Use green, yellow or even white zucchini for this recipe – they are indispensable ready-made and fresh.
Servings: 6-8
Cook: 20 mins
Ingredients
- 100 g French beans
- 4-6 green onions, cut in half lengthwise
- 2-3 small heads of jam salad, cut into pieces
- 4 zucchini, cut into thin cubes
- 1 fennel onion, cut into pieces, optional
For the sauce herbal aioli:
- 1 garlic clove, crushed
- 1/2 teaspoon of Dijon mustard
- 1 yolk
- 150 ml extra virgin olive oil (can be diluted in half with sunflower)
- 3-4 tablespoons fresh basil, mint or parsley, chopped
- lemon juice to taste
Directions
- Boil beans in boiling water for 3-4 min, then cool under running water, drain and set aside.
- To make aioli, put crushed garlic, salt and mustard into a bowl, stir with a small whisk. Add the yolk and mix. Then add vegetable oil, drop by drop, whisking constantly. As soon as the mixture begins to thicken, add the remaining oil in a thin stream, constantly beating actively. If the olive oil is of very good quality, the sauce will be very thick. If it’s too thick, add 2-3 teaspoons of warm water until the sauce is the right consistency for dipping vegetables. Add herbs to taste, lemon juice and salt if needed.
- Transfer the sauce to a vase, cover with foil and refrigerate until needed. You can prepare everything a few hours before serving. Arrange the vegetables on a platter and place the sauce in the center of the platter.
Enjoy!
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