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Vegetables With Tapenade And Herb Aioli
A beautiful platter of summer vegetables served with one or two interesting sauces makes a really appetizing and informal starter, which is perfect for picnics as it can all be prepared in advance.
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Ingredients
2 red peppers, cut into wide strips
30ml/2 tbsp olive oil
225g/8oz new potatoes
115g/4oz green beans
225g/8oz baby carrots
225g/8oz young asparagus
12 quails' eggs
Fresh herbs, to garnish
Coarse salt, for sprinkling
FOR THE TAPENADE
175g/6oz/1½ cups stoned black olives 50g/2oz can anchovy fillets, drained
30ml/2 tbsp capers
120ml/4fl oz/½ cup olive oil
Finely grated rind of 1 lemon
15ml/1 tbsp brandy (optional)
Freshly ground black pepper
FOR THE HERB AIOLI
5 garlic cloves, crushed
2 egg yolks
5ml/1 tsp Dijon mustard
10ml/2 tsp white wine vinegar
250ml/8fl oz/1 cup light olive oil
45ml/3 tbsp chopped mixed fresh
Herbs, such as chervil, parsley and tarragon
30ml/2 tbsp chopped watercress
Salt and freshly ground black pepper
Details
Serves: 6
Method
1. To make the tapenade, finely chop the olives, anchovies and capers and beat together with the oil, lemon rind and brandy, if using. (Alternatively, lightly process the ingredients in a blender or food processor.)
2. Season with pepper and blend in a little more oil if the mixture seems very dry. Transfer to a serving dish.
3. To make the aïoli, beat together the garlic, egg yolks, mustard and vinegar. Gradually blend in the olive oil, a drop at a time, whisking well until thick and smooth.
4. Stir in the mixed herbs and watercress. Season with salt and pepper to taste, adding a little more vinegar if necessary. Cover with clear film and chill until ready to serve.
5. Brush the peppers with oil and grill on a hot barbecue or under a hot grill until just beginning to char.
6. Cook the potatoes in a large pan of boiling, salted water until tender. Add the beans and carrots and blanch for 1 minute. Add the asparagus and cook for a further 30 seconds. Drain the vegetables. Cook the quails' eggs in boiling water for 2 minutes.
7. Arrange all the vegetables, eggs and sauces on a serving platter. Garnish with fresh herbs and serve with coarse salt, for sprinkling.
Cook's Tip:- Any leftover tapenade is delicious tossed with pasta or spread on to warm toast. If you are making this dish as part of a picnic, allow the vegetables to cool before packing in an airtight container. Pack the quails' eggs in their original box.
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