Entree: France – French Riviera – Aïoli Garni (Provençal garlic mayonnaise served as a composed platter with boiled vegetables, salt cod and eggs)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 24 hrs

Total 25 hrs 20 min

Ingredients

- 1 lb (450 g) salt cod (salted cod), desalted by soaking (see instructions)
- 1 1/2 cups (355 ml) extra-virgin olive oil, plus extra for finishing
- 2 large egg yolks
- 4–6 garlic cloves, peeled and crushed (about 15–20 g)
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/2 tsp (2.5 g) Dijon mustard (optional, helps emulsify)
- Salt and freshly ground black pepper to taste
- 1 lb (450 g) potatoes (Yukon Gold or waxy), scrubbed and halved
- 8 oz (225 g) carrots, peeled and cut into large pieces
- 8 oz (225 g) green beans, trimmed
- 4 small globe artichokes, trimmed and halved (or 8 oz / 225 g frozen artichoke hearts)
- 4 large eggs, hard-boiled and quartered
- 8 small cooked prawns or shrimp, peeled (optional) — approx. 8 oz (225 g)
- Fresh parsley for garnish

Instructions

1. Desalt the salt cod by rinsing it and then soaking in a large bowl of cold water in the refrigerator for 24–36 hours, changing the water 2–3 times until the flesh has softened and excess salt is gone. For quicker use, soak for 8–12 hours with two water changes — taste a small flake to check salt level.
2. When the cod is ready, poach it gently in simmering water for 6–8 minutes or steam for 8–10 minutes until cooked through. Drain and flake into large pieces; keep warm.
3. Prepare vegetables: simmer potatoes in salted water until tender, 15–20 minutes depending on size. Blanch carrots for 8–10 minutes until just tender. Blanch green beans 3–4 minutes until crisp-tender. If using fresh artichokes, simmer 20–25 minutes until tender; drain. Keep vegetables warm or at room temperature.
4. Hard‑boil eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9–10 minutes. Cool in ice water, peel and quarter.
5. Make the aïoli: in a mortar and pestle (traditional) or a bowl with an immersion blender, pound crushed garlic with a pinch of salt into a smooth paste. If using a bowl/immersion blender, combine garlic, egg yolks, lemon juice and mustard. Slowly drizzle in olive oil while continuously whisking or blending to create a thick emulsion; start drop by drop, then in a thin steady stream until you reach 1 1/2 cups (355 ml). Season with salt and pepper and a little extra lemon if needed. Taste—traditional aïoli is garlicky and robust.
6. Assemble the garni on a large platter: mound a generous bowl of aïoli in the center, arrange flaked salt cod, potatoes, carrots, green beans, artichokes, prawns (if using) and quartered eggs around it. Drizzle a little olive oil over the fish and vegetables, sprinkle chopped parsley, and serve with crusty bread.
7. To serve: invite guests to dip vegetables, fish and eggs into the aïoli or spoon a little aïoli onto each portion.