Update and Redux: J – This is one of those party crudite platters that gets way better as it gets healthier. Christina forgot the oil in the aioli … no worries. The larger “forget” was the heavy, fatty dips that usually go with a plate of raw vegetables. I never understood that. This one is super good and healthy.
C – I forgot an ingredient in this recipe.
The oil. Is it really considered aioli without the oil? I already served it. No one missed it. Of course, I didn’t tell anyone. What they don’t know won’t hurt them. Right? I think it’s perfectly fine. Avocado has lots of oil/fat in it.
It’s a healthy aioli. Less oil means less fat.
Was it truly the way you make aioli? No one cared. Why? Because it tasted so good. We were surprised how the honey and tarragon added such a great element to the taste.
I was so amazed how good it was.
Combined with all the fresh vegetables, it’s an amazing addicting appetizer. I think I could eat vegetables and dip for an entire meal.
|Appetizer Week: Crudite with Avocado Aioli|
- 1 small ripe avocado
- ⅓ cup chives, chopped
- 3 Tbsp lemon juice
- 2 Tbsp tarragon
- 1 tsp honey
- 2 garlic cloves, minced
- Pinch of red pepper flakes
- Salt and pepper to taste.
- 5 Tokyo turnips, peeled and cut into wedges
- 5 red radishes, cut into wedges
- Small carrots, peeled, cut into halves or quarters depending on the size
- Snap peas, zipped and blanched
- 3 pickling cucumbers, trimmed and cut into wedges
- Avocado Aioli
- Mix all ingredients in a food processor until smooth.
- Place the avocado aioli in a bowl in the center of the platter.
- Arrange all of the vegetables around the dipping bowl.
Sometimes even mistakes like forgetting an ingredient in a recipe can still make it taste amazing. Like creating an entirely new recipe.
I am glad I made this mistake.
Adapted from: Vegetarian Times Magazine, June 2014 Issue.