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Aioli with Chicory Salad
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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.
Serves: 4 as a starter
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.
Typical values per serving:
23.9% fat per serving
This recipe was first published in March 2002.