Recipe courtesy of Pilar Sanchez
Show: Melting Pot
Total:
24 hr 30 min
Active:
24 hr 30 min
Level:
None

Ingredients

For the aioli:

Directions

The salt cod needs to soak in fresh cold water in the refrigerator for 24 hours. The water should be changed several times. Remove from the water and break into pieces. The rest of the components of the platter can be started a day in advance as well. Start with the aioli by preheating your oven to 350 degrees. Wrap the bulb of garlic in a piece of aluminum foil with a few drops of olive oil. Bake for about 30 minutes or until tender. Allow to cool completely and then squeeze out the garlic into a mixing bowl. Add the egg yolk and slowly whisk in the olive oil. Season with salt and pepper and put in the refrigerator.

The day of you picnic, simply make sure all the vegetables are in bite size pieces. For the artichoke, clean and cut in half lengthwise. Rub with olive oil and place on a hot grill for about 5 minutes.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

IDEAS YOU'LL LOVE

Le Hog Pizza

Recipe courtesy of Guy Fieri

Spicy Crab Cakes with Lemon Aioli Sauce

Recipe courtesy of Gina Neely|Pat Neely

Galette de Crabe le Bec-Fin

Recipe courtesy of George Perrier

Grilled Chicken Burgers with Pasilla Aioli

Recipe courtesy of Marcela Valladolid

Le Grande Aioli

Recipe courtesy of Wolfgang Puck

Aioli

Recipe courtesy of Food Network Kitchen

Aioli

Recipe courtesy of Martha Stewart

Aioli

Recipe courtesy of DaVero Farms and Winery

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking