Tapenade And Herb Aioli With Summer Vegetables
In the Mediterranean, a platter of Tapenade and Herb Aioli with summer vegetables is a go-to appetizer. Although this dish originated from France, it’s still very popular in the Mediterranean and is the perfect entertainment dish that serves 6.
Ingredients for the Tapenade:
- 2-ounce drained can of anchovy fillets
- 1 1/2 cups of pitted black olives
- 2 tablespoons of capers
- 1/2 cup of olive oil
- grated zest of 1 lemon
- 1 tablespoon of brandy (optional)
- ground black pepper
Ingredients for the Herb Aioli:
- 1 teaspoon of Dijon mustard
- 2 egg yolks
- 2 teaspoons of white wine vinegar
- 1 light cup of olive oil
- 3 tablespoons of chopped mixed herbs (chervil, parsley, tarragon)
- 2 tablespoons of chopped watercress
- 5 crushed garlic cloves
- salt and ground black pepper
- 2 tablespoons of olive oil
- 2 cut wide strip bell peppers
- 8 ounces of new potatoes
- 4 ounces of green beans
- 8 ounces of young asparagus
- 8 ounces of baby carrots
- 12 quail’s eggs (optional)
- fresh herbs for garnish
- coarse salt for sprinkling
Tapenade And Herb Aioli
How to prepare:
- In order to make the tapenade, finely chop the olives, anchovies, and capers and beat together with the oil. Use the lemon zest and brandy if you’re using them. ( Alternatively, lightly process your ingredients in a blender, scrape down the mixture from the sides of the bowl if necessary.)
- Season with pepper and blend with a little more oil if dry. Transfer to a serving dish.
- For the aioi, beat together the egg yolks, mustard, and vinegar. Gradually blend in the oil, whisk well until thick and smooth. Season with salt and pepper to taste, add more vinegar if aioli tastes bland.
- Stir in the mixed herbs, watercress and the garlic. Next transfer to a serving dish, cover and store in refrigerator.
- Put the peppers on a foil-lined broiler rack and brush with the oil. Broil under high heat until it begins to char.
- Now cook the potatoes in a large pan of boiling salted water until tender. Add the beans and carrots to cook for 1 minute. Add the asparagus and cook for another 30 seconds and drain the vegetables.
- Next cook the quail’s eggs (if you are using them) in boiling water for 2 minutes. Drain and remove half of each shell.
- Arrange all the vegetables, eggs and sauces on a serving platter. Garnish with fresh herbs and serve with coarse salt for sprinkling.