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Ingredientes
- 1 lb salt cod
- 1 whl bulb garlic
- 1 x egg yolk
- 1 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 lrg artichokes blanched in salted water
- 1 head cauliflower blanched in salted water, cut bite sized pcs
- 2 x hard-boiled Large eggs halved
- 4 lrg fingerling or possibly new potatoes cooked through in salted water, cut bite sized pcs
- 1 lrg red beet roasted at 400 degrees until tender, cut bite size pieces
- 2 lrg vine ripened tomatoes quartered
- 20 x green beans blanched in salted water
- 10 x baby carrots blanched in salted water
- 1 x baguette
Direcciones
- The salt cod needs to soak in fresh cool water in the refrigerator for 24 hrs. The water should be changed several times. Remove from the water and break into pcs.
- The rest of the components of the platter can be started a day in advance as well. Start with the aioli by preheating your oven to 350 degrees. Wrap the bulb of garlic in a piece of aluminum foil with a few drops of extra virgin olive oil. Bake for about 30 min or possibly till tender. Allow to cold completely and then squeeze out the garlic into a mixing bowl. Add in the egg yolk and slowly whisk in the extra virgin olive oil. Season with salt and pepper and put in the refrigerator.
- The day of you picnic, simply make sure all the vegetables are in bite size pcs. For the artichoke, clean and cut in half lengthwise. Rub with extra virgin olive oil and place on a warm grill for about 5 min.
- Caution: There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs. Avoid mixing yolks and whites with the shell.
