Late-Summer Vegetables with Aioli
"This salad is the little sister of the Provençal dish called a grand aioli," says Amaryll Schwertner, chef-owner of Boulette's Larder in San Francisco. She omits the seafood of the grand version and focuses instead on "the colors, flavors, and textures of summer produce." To make a half-batch of aioli (a deliciously garlicky mayonnaise), whisk it by hand and use 1 egg yolk rather than half of a whole egg.
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1 Hour, 30 Minutes
- Calories: 275
- Calories from fat: 68%
- Protein: 4.7g
- Fat: 22g
- Saturated fat: 3.2g
- Carbohydrate: 20g
- Fiber: 4.3g
- Sodium: 142mg
- Cholesterol: 13mg
- 1/2 pound green beans, yellow wax beans, or both
- 1 pound fingerling potatoes, halved lengthwise
- 3 small summer squash, such as zucchini, sliced diagonally 1/2 in. thick
- About 1 1/4 cups mild extra-virgin olive oil, divided
- Sea salt
- 10 to 12 thyme sprigs, divided
- 1 large egg, at room temperature
- About 1/2 tsp. fine sea salt
- 2 teaspoons Champagne vinegar or fresh lemon juice
- 2 to 4 garlic cloves
- 1 small head frisée (pale inner leaves only)
- 1 medium fennel bulb, stems trimmed and bulb cut into thin wedges
- About 1 cup mixed cherry tomatoes, large ones halved
- 1. Preheat oven to 450°.
- 2. Blanch beans in a large pot of boiling salted water until just tender, 3 to 4 minutes. Drain, plunge into a bowl of ice and water, then drain again and pat dry on a kitchen towel.
- 3. Toss potatoes and squash separately with 2 tbsp. oil each, some sea salt, and about two-thirds of thyme sprigs. Roast separately in a single layer on rimmed baking sheets until just tender, 7 to 10 minutes for zucchini and 20 to 25 for potatoes.
- 4. Make aioli: In a bowl, whisk egg with a pinch of fine sea salt and the vinegar until thick. Whisk in remaining 1 cup oil gradually, drop by drop for the first 1/4 cup or so (until the mixture is emulsified) and then in a thin stream until aioli is nice and thick; you may not need all the oil. Alternatively, whirl egg, salt, and vinegar in a blender, then drizzle in oil.
- 5. Sprinkle garlic with 1/2 tsp. fine sea salt. Mince with a chef's knife, then use side of blade to crush garlic into a paste. Stir garlic paste into mayonnaise. Taste and add more salt or vinegar if you like.
- 6. Arrange cooked and raw vegetables on a large platter or long board, top with remaining thyme sprigs, and serve with aioli.
- Note: Nutritional analysis is per first-course serving with 1 tbsp. aioli.
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