Le Grand Aioli

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1 pound salt cod

For the aioli:

1 whole bulb garlic

1 egg yolk*

1 cup extra-virgin olive oil

Salt and pepper

2 large artichokes, blanched in salted water

1 head cauliflower, blanched in salted water, cut into bite sized pieces

2 hard boiled eggs, halved

4 large fingerling or new potatoes, cooked through in salted water, cut into bite sized pieces

1 large red beet, roasted at 400 degrees until tender, cut into bite sized pieces

2 large vine ripened tomatoes, quartered

20 green beans, blanched in salted water

10 baby carrots, blanched in salted water

1 baguette