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Crudités with Homemade Aioli - an elegant, easy appetizer

Summer Crudités with Homemade Aioli

A quick and fun French appetizer - homemade aioli and zaatar seasoning set this apart from your standard vegetable platters!

Course Appetizer
Cuisine French
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

For the aioli

  • 3 yolks from large eggs
  • 3 tsp lemon juice
  • 2 tsp grated garlic
  • ½ cup avocado oil
  • ½ cup olive oil
  • ¾ tsp salt

For the crudités* - these vegetables are suggestions, use whatever you have on hand!

  • 1 pint cherry tomatoes
  • 1/2 head romaine lettuce
  • 1-2 cups green peans or snow peas blanched
  • 1 bunch carrots blanched
  • 1 bunch radishes
  • 1 zucchini or summer squash sliced in bite sized wedges
  • 1/2 tbsp olive oil
  • 1 tsp zaatar
  • 1 large pinch sea salt

Instructions

For the Aioli

  1. Mix the egg yolk, and garlic together in a mixing bowl. Add the lemon juice and whisk to combine.

  2. Slowly add the oil to the mixture, whisking continuously. It's best to add the oil a couple of tablespoons at a time and to drizzle the oil into the mixture instead of pouring it in and then whisking.

  3. The aioli will turn pale yellow, thick, and creamy after constant whisking while adding the oil. Season with salt and add any additional salt as necessary. This makes a little over 1 cup of aioli.

  4. For the Crudites

  5. Blanch the beans and carrots for the crudités platter. To do this, prepare a pot of boiling water and an ice bath. Boil the green beans and the carrots for 60 seconds, then immediately plunge into ice water to stop the cooking. 

  6. Place the aioli in a bowl in the center of a platter and arrange the vegetables around it.

  7. Drizzle everything with some good quality olive oil and sprinkle zaatar seasoning and sea salt flakes over the vegetables and aioli.