zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Aioli with Chicory Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Aioli with Chicory Salad

    Carbonell 1866 Spanish Extra Virgin Olive Oil is made from the first pressing of organically farmed olives. It is an essential ingredient of aïoli, a garlicky sauce similar to mayonnaise. This can be served with fish, meat, vegetables and salads or used as a base for other flavours.

    • Preparation time: 15 minutes
    • Cooking time: 6 minutes
    • Total time: 21 minutes 25 minutes

    Serves: 4 as a starter

    Ingredients

    • 2-3 large cloves organic garlic, crushed
    • 1 tbsp organic lemon juice
    • 2 medium free range organic egg yolks
    • 2 tsp Dijon mustard
    • 200ml Carbonell 1866 Spanish Organic Extra Virgin Olive Oil
    • 4 medium free range organic eggs
    • 2 heads chicory
    • 50g pack Waitrose Solo Rocket or 85g pack Waitrose Solo Watercress
    • Salt and freshly ground black pepper

    Method

    1. Place the garlic, 1 tsp lemon juice and the egg yolks in a food processor with the mustard and seasoning and blend briefly until combined. With the machine running, very gradually add the oil in a thin stream until the mixture resembles mayonnaise. Stir in the remaining lemon juice. Transfer to a small serving dish, cover and chill until ready to serve.
    2. Soft boil the eggs in a small pan of gently simmering water for 6-8 minutes. Drain, shell and leave to cool slightly before cutting into quarters. Cut the chicory into thin wedges and scatter on serving plates with the rocket or watercress and eggs. Spoon the aïoli over the salad and serve with grainy bread.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If the aïoli separates, beat the mixture, in a slow stream, into another egg yolk. This makes a quick and easy starter, particularly if you make the aïoli a few hours in advance, but it must be eaten on the day it is made. For a light lunch, you could serve 2 eggs per portion, or, for a more elegant meal, use lightly-boiled quail eggs instead.

    Because this dish contains uncooked egg it is not suitable for the young, pregnant women, elderly people or those whose immune system is weak.

    Comments

    Average user rating

    0 stars