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Le grand aioli
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Prep Time:
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Spring egg salad with fresh seasonal vegetables.
Ingredients:
  • 6 chat potatoes
  • 4 eggs, at room temperature
  • 1 bunch asparagus, woody ends trimmed
  • Extra virgin olive oil, to drizzle
  • 300g green beans, trimmed
  • 1 bunch baby radishes, halved
  • 2 egg yolks
  • 3 garlic cloves, crushed
  • 375ml olive oil
Instructions:
  • To prepare the aioli, combine egg yolks, garlic, and 1 tablespoon of water in a bowl. Whisk vigorously until fully mixed. Gradually drizzle in a few drops of oil while whisking continuously until the mixture begins to thicken. Slowly stream in the remaining oil while whisking constantly until the aioli is thick and pale in color. Season with your choice of seasoning and set aside for serving. Store any leftover aioli in an airtight container in the refrigerator for up to 2 days.
  • In a saucepan, cover the potatoes with cold, salted water. Bring to a gentle simmer over medium heat and cook for 15 minutes, or until the potatoes are tender. Drain, cool with cold water, then halve and keep aside.
  • Fill a small saucepan halfway with cold water and bring to a boil over medium-high heat. Adjust the heat to medium and carefully lower the eggs into the water using a slotted spoon. Simmer gently for 9 minutes, then transfer the eggs to a bowl of iced water and let sit for 1 minute. Drain, peel, and halve. The eggs should be firm with a slightly gooey yolk.
  • Heat a chargrill pan on medium-high. Peel the bottom third of asparagus spears, blanch in boiled salted water for 1-2 minutes until tender, drain, pat dry, drizzle with oil, and grill for 3-4 minutes until lightly charred. Set aside.
  • Quickly cook the beans in boiling salted water until just tender for 1-2 minutes. Drain, rinse with cold water, and set aside.
  • Scoop the aioli into a bowl and elegantly arrange on a platter with the egg, potato, asparagus, green beans, and baby radishes. Finish by seasoning to taste.

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