Name: Tapenade and Herb Aioli With Summer Vegetables Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: #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

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.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizers

Cuisine French, Mediterranean

Servings 6

Calories 275 kcal

Ingredients

#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

Instructions

#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.
Tapenade and Herb Aioli With Summer Vegetables Recipe-steps
#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.
Tapenade and Herb Aioli With Summer Vegetables Recipe-calories

Keyword Snacks, Spreads, Vegetarian