Green Market Crudités with Lemon Paprika Aioli
Makes 1 large platter
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1 bunch yellow and/or orange baby carrots, peeled, trimmed and halved
1 bunch radishes, halved
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 zucchini, cut into matchsticks
1/2 lb broccoli, cut into florets
1/2 lb haricot vert or green beans
1 cup lemon paprika aioli (recipe follows)
Arrange each vegetable in neat piles around the perimeter of a platter. This works best if using something circular. Place the aioli in a ramekin or small bowl in the center. Set in a prime location for grazing.
Lemon Paprika Aioli
Makes about 1/2 cup
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/2 tsp lemon zest
1 garlic clove, minced
1 teaspoon hot smoked paprika
1/4 teaspoon salt
dash cayenne pepper
Combine all ingredients in a small food processor, or whisk together by hand. Store in an airtight container in the fridge for up to 2 weeks.