Tapenade and Herb Aioli With Summer Vegetables Recipe
A beautiful platter of salad vegetables served with one or two interesting sauces makes a thoroughly appetizing and informal starter. This colorful French appetizer is perfect for entertaining as it can be prepared in advance.
Eatopic’s Tip: Keep any leftover sauces for serving with salads. The tapenade is also delicious tossed with pasta or spread on to warm toast.
- #For the Tapenade#
- 1½ cups (6 oz/175 g) pitted black olives
- 2 oz (50 g) canned anchovy fillets, drained
- 2 tbsp (30 ml) capers
- ½ cup 4 fl oz/120 ml) olive oil
- Finely grated rind of 1 lemon
- 1 tbsp (15 ml) brandy (optional)
- Ground black pepper
- #For the Herb Aioli#
- 2 egg yolks
- 1 tsp (5 ml) Dijon mustard
- 2 tsp (10ml) white wine vinegar
- 1 cup (8 fl oz/250 ml) light olive oil
- 3 tbsp (45 ml) chopped mixed fresh herbs, such as chervil, parsley or tarragon
- 2 tbsp (30 ml) chopped watercress
- 5 garlic cloves, crushed
- Salt and ground black pepper
- #To Serve#
- 2 red peppers, seeded and cut into wide strips
- 2 tbsp (30 m19 olive oil
- 8 oz (225 g) new potatoes
- 4 oz (115 g) green beans
- 8 oz (225 g) baby carrots
- 8 oz (225 g) young asparagus
- 12 quail’s eggs (optional)
- Fresh herbs, to garnish
- Coarse salt for sprinkling
- #To Make the Tapenade# Finely chop the olives, anchovies and capers and beat together with the oil, lemon rind and brandy if using. (Alternatively, you can lightly process the ingredients in a blender or food processor, scraping down the mixture from the sides of the bowl if necessary.)
- Season with pepper and blend in a little more oil if the mixture is very dry. Transfer to a serving dish. #To Make the Aioli# Beat together the egg yolks, mustard and vinegar.
- Gradually blend in the oil, a trickle at a time, whisking well after each addition until thick and smooth.
- Season with salt and pepper to taste, adding a little more vinegar if the aioli tastes bland.
- Stir in the mixed herbs, watercress and garlic, then transfer to a serving dish.
- Cover and chill in the fridge.
- Put the peppers on a foil-lined grill rack and brush with the oil.
- Grill under a high heat until just beginning to char.
- Cook the potatoes in a large pan of boiling, salted water until just tender.
- Add the beans and carrots and cook for 1 minute.
- Add the asparagus and cook for a further 30 seconds.
- Drain the vegetables.
- Cook the quail’s eggs 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.