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.
3tbsp(45 ml) chopped mixed fresh herbs, such as chervil, parsley or tarragon
2tbsp(30 ml) chopped watercress
5 garlic cloves, crushed
Salt and ground black pepper
2 red peppers, seeded and cut into wide strips
2tbsp(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.