2 Egg Yolks
2 cups of Olive Oil (plus a few glugs)
The juice of one Lemon
1 clove of Garlic, ground to a paste with salt
About ¼ cup of Greek Yogurt
About ½ lb. Fingerling Potatoes
A few black Spanish Radishes, trimmed and cut into ¼ inch wedges
A few Watermelon Radishes, trimmed, peeled and cut into ¼ inch wedges
½ bunch of Broccolini, cut into 1 inch pieces
A bunch of Beets, trimmed
½ bunch of Carrots, peeled
Sesame Seeds (optional)
Start by roasting your broccolini and beets (if they’re not roasted already). In a 425 degree oven, the broccolini takes about 25 minutes on a parchment lined baking sheet and the beets take about 45 minutes wrapped in an aluminum foil pouch. When the beets are tender enough to spear easily with a knife, you can remove them from the oven. Let them cool for a few minutes, then remove the skin (it will slip off easily) and cut them into ½ inch wedges.
While your beets roast, boil your fingerling potatoes (whole and unpeeled) in very salty water until they’re fully cooked and tender, but still firm. Let them cool before slicing them in half lengthwise.
Then make your aioli! Place the egg yolks at the bottom of a big mixing bowl and whisk them together. Add a few drops of olive oil (really—just a few!) then whisk vigorously for a few seconds to fully incorporate the oil. Continue to add a very small amount of oil, followed by a fast whisking, until the mixture starts to thicken and the color turns a pale yellow. Aioli is a delicate beast that begs its creator not to overwork it (making the texture too stiff) or underwork it (thereby breaking apart the egg and oil). Our recommendation is to not overthink it too much—just be diligent about not adding too much oil at a time! When it’s finished, store in the fridge until you’re ready to serve—this helps prevent it from breaking!
When the aioli has reached its desired state of smooth, mayonnaise-y aioliness, gently fold in the garlic, lemon juice and salt to taste. (We also chose to stretch our batch by folding in a few spoonfuls of Greek yogurt to ensure that we had enough left over for Friday’s sandwiches, but purists can absolutely skip that step.) To serve the crudite, arrange the vegetables on a big plate and sprinkle them with a bit of flakey salt. Spoon about half the aioli into a small bowl and garnish with sesame seeds (and herbs if you have any lying around). Set the other half of the aioli aside for your Friday banh mi!