Vegetable Platter with Aioli

Ingredients

• Aioli

  • 1 egg yolk
  • 1 tbsp (15 ml) lemon juice
  • 2 tsp (10 ml) Dijon mustard
  • 1/4 tsp (1 ml) salt
  • 1 clove garlic, chopped
  • 1 cup (250 ml) canola oil
  • Pepper

• Vegetables and Eggs

  • 2 1/2 cups (340 g) fingerling potatoes
  • 3/4 lb (340 g) small carrots (about 16)
  • 2 cups (225 g) green beans, trimmed
  • 4 hard-boiled eggs
  • Assorted raw vegetables: fennel (cut into thin wedges), radishes, cherry tomatoes, cucumbers, etc.