Raw Vegetables with Aioli
- For the vegetables
- 1 kilogram Vegetables (of choice, such as cucumbers, scallions, peppers, carrots, fennel, etc.)
For the aioli, peel and crush the garlic and place in a bowl. Thoroughly mix in the egg yolks and season with salt and pepper. Whisk in the olive oil, drop by drop firstly, and then in a thin stream. The sauce should be thick and creamy. Season with lemon juice, cover and refrigerate until ready to serve.
For the vegetables, rinse, trim or peel them all. Depending on the size, cut into quarters, eighths or strips.
Serve with the garlic dip.