Crudite with Aioli
Rinse vegetables, trim as needed, peel as needed and cut into bite-size pieces.
For the aioli, peel garlic and cut into small pieces. Puree garlic in a blender with egg yolks and lemon juice and season with salt and pepper. Slowly add olive oil drop by drop while stirring.
Add yogurt, stir again and season to taste with salt and pepper.
Toast sunflower seeds in a pan and sprinkle over the aioli. Serve vegetables with aioli.