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Categories:
mayonnaise garlic lemon sugar Tabasco sauce salt lemon button mushrooms carrots bunches of radishes red bell peppers yellow bell peppers asparagus tomatoes green fresh herbs
Viewed: 110 - Published at: 2 years agoIngredients
- 1 cup mayonnaise
- 5 garlic cloves, put through a garlic press
- Juice of 1/2 lemon
- 1 teaspoon sugar
- 1 teaspoon Tabasco sauce
- Salt and freshly ground black pepper to taste
- 1/2 lemon
- 3 cups button mushrooms, wiped clean with a paper towel
- One 1-pound bag peeled baby carrots
- 2 bunches of radishes
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 bunch of asparagus
- 1 bag or box of cherry tomatoes
- 5 green or yellow zucchini
- 1/4 cup chopped fresh herbs (optional)
Method
- 1. Mix all the aioli ingredients in a large bowl and season to taste. The aioli will keep for 2 weeks in the refrigerator.
- 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
- 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
- 4. Arrange the veggies on a platter with a bowl of aioli and scatter the herbs on top if you like.
