Late-Summer Vegetables with Aioli
"This salad is the little sister of the Provençal dish called a grand aioli," says Amaryll Schwertner, chef-owner of Boulette's Larder in San Francisco. She omits the seafood of the grand version and focuses instead on "the colors, flavors, and textures of summer produce." To make a half-batch of aioli (a deliciously garlicky mayonnaise), whisk it by hand and use 1 egg yolk rather than half of a whole egg.
- Time: 90 min
Source: Sunset Magazine
Ingredients
- pound green beans, yellow wax beans, or both
- pound fingerling potatoes, halved lengthwise
- small summer squash, such as zucchini, sliced diagonally 1/2 in. thick
- About 1 1/4 cups mild extra-virgin olive oil, divided
- Sea salt
- to 12 thyme sprigs, divided
- large egg, at room temperature
- About 1/2 tsp. fine sea salt
- teaspoons Champagne vinegar or fresh lemon juice
- to 4 garlic cloves
- small head frisée
- medium fennel bulb, stems trimmed and bulb cut into thin wedges
- About 1 cup mixed cherry tomatoes, large ones halved