PARSLEY AIOLI
Serve the aioli with our Flash Fried Squid. This recipe has been adapted from "Tom Douglas' Seattle Kitchen" by Tom Douglas with Denis Kelly, Shelley Lance, and Duskie Estes. Copyright 2001 by Tom Douglas. Reprinted by permission of William Morrow & Co., Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 1 cup
Number Of Ingredients 11
Steps:
- In a food processor fitted with the steel blade, combine the egg yolk, lemon juice, mustard, vinegar, and garlic. With the machine running, slowly pour the olive oil in a slow, steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the herbs, and process to combine. Season with salt and pepper. Remove the aioli to a small bowl, cover, and keep refrigerated.
LEMON AIOLI
Serve with any seafood. It's simply an amazing dipping sauce.
Provided by Christina Tabaretti
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g
PARSLEY-AIOLI CROSTINI
Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 2 dozen
Number Of Ingredients 7
Steps:
- Slice baguette crosswise 1/2 inch thick, and toast on a rimmed baking sheet in a 375 degree oven. Meanwhile, place egg yolks, garlic, and lemon juice in a food processor. Add olive oil in a slow and steady stream, and pulse to emulsify. Add parsley, and season with salt and pepper. Pulse about 5 times to combine. Spread aioli onto toasted baguette slices.
ROLLED CHICKEN SANDWICH WITH ARUGULA AND PARSLEY AIOLI
Make and share this Rolled Chicken Sandwich With Arugula and Parsley Aioli recipe from Food.com.
Provided by Japanese Delight
Categories Lunch/Snacks
Time 14m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 13
Steps:
- For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.
- For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.
Nutrition Facts : Calories 191.4, Fat 7.5, SaturatedFat 1.6, Cholesterol 54.5, Sodium 208, Carbohydrate 10.5, Fiber 0.5, Sugar 7.1, Protein 20
PARSLEYED CELERY ROOT FRITTERS AND LEMON AïOLI
Can be prepared in 45 minutes or less.
Yield Makes about 12 fritters, serving 4 as a first course
Number Of Ingredients 11
Steps:
- Mince garlic and in a bowl stir together aïoli ingredients and salt and pepper to taste. (Aïoli may be made 2 days ahead and chilled, covered.)
- In a bowl whisk together batter ingredients and pepper to taste. With a sharp knife peel celery root and cut crosswise into 1/4-inch-thick slices.
- In a deep large heavy skillet (about 12 inches wide by 3 inches deep) heat 1 inch oil over moderately high heat until a deep-fat thermometer registers 375° F. Working in batches of 3, coat celery root slices in batter, letting excess drip off, and immediately press a parsley sprig into batter on one side of each slice. Carefully drop coated slices, parsley sides up, into oil and fry, turning them once, until golden brown, about 1 minute on each side. Transfer fritters as fried with tongs to brown paper or paper towels to drain. Return oil to 375° F before next batch.
- Serve fritters immediately with aïoli.
GRAND GREEN AIOLI
"Le grand aioli" is a classic Provençal meal of vegetables and steamed seafood, centered on a rich and lemony garlic-laden aioli for dipping. Here, the sauce is vibrant with fresh parsley. This summery dish features a colorful mix of crunchy vegetables and crisp lettuces alongside steamed nutty edamame, to keep it vegetarian. But poached shrimp, rotisserie chicken, canned tuna and hard-boiled eggs would all be welcome for dipping. Very little cooking is required - just some quick boiling - making this perfect for a stress-free weeknight dinner or a celebratory get-together. Leftover aioli is a terrific sandwich spread, as well as a versatile dressing for roasted potatoes or pasta salad. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Kay Chun
Categories dips and spreads, vegetables, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the vegetables: Bring a large pot of salted water to a boil. Add edamame and boil until tender, about 5 minutes. Using a slotted spoon or spider, transfer edamame to a bowl and cover to keep warm. Fill a bowl with ice water if using green beans, asparagus or snap peas. Add green beans and asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Cook snap peas, if using, for 1 minute, adding to the green beans and asparagus during the last minute of cooking. Drain and transfer vegetables to the ice water to cool, then drain again. Other vegetables should be served raw.
- Make the aioli: In the bowl of a food processor or blender, combine the egg yolks, garlic, mustard, lemon juice, salt, pepper and ¼ cup water. With the machine running, slowly drizzle in the olive oil and safflower oil until well blended. Add the parsley and purée until smooth. Transfer the aioli to a bowl. It can be covered and refrigerated for up to 3 days.
- Arrange the vegetables and lettuce leaves on a large serving platter. Serve with the edamame and aioli.
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