Aïoli Platter

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
1

Garlic and lemon juice flavor this versatile topping. Here it is served with a variety of blanched or roasted vegetables.

Ingredients

2 egg yolks
3 tsp. garlic, minced
1⁄8 tsp. white pepper
1 1⁄2 tbsp. lemon juice
Kosher salt, to taste
1⁄2 cup grapeseed oil
1⁄3 cup olive oil
Assortment of blanched or roasted vegetables

Steps

1. Prepare aïoli by whisking together yolks, garlic, pepper, lemon juice, and salt. Slowly add grapeseed and olive oils until completely incorporated.

2. Prepare vegetables; chill; dress in oil and fresh herbs.

3. Arrange vegetables on a small platter with ramekin of aïoli in center, and serve.

Source: Recipe from Chef Paul Ornstein

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources