The perfect accompaniment to an early summer barbecue
This hors d'oeuvres platter may display a selection of any vegetables which look fresh and healthy. The list given below is only for guidance, but it is important to bare in mind colours and shapes when choosing your selection.
Serves six.
For the roasted garlic mayonnaise
3 cloves garlic, preferably new season 'pink', peeled and cut in half, green shoot removed if present250ml olive oil1 organic/free range egg1 organic/free range egg yolkJuice of ½ lemonSalt and pepper
For the salad
2 bay leavesA handful of young carrots with tops trimmed to 1cm and rinsed well6 small globe artichokes, tips of leaves and stems trimmed away18 quail's eggs12 – 18 slices of San Danielle ham or prosciutto6 young fennel bulbs, trimmed or 2 large bulbs, cut into wedges12 spring onions, trimmed of root and top and rinsedHeart of 1 celery, stalks trimmed to even lengths, leaves attached2 Belgian endive cut in sixths, core removedMaldon salt and pepperGood olive oil2 bunches of radishes (approx 30) trimmed of any wilting leaves and washed well
Method
Place the garlic in a tiny pan and drizzle with 1- 2 tbsp olive oil. Place over a low heat and pan roast very gently until soft and golden. Allow to cool.Whisk the egg and egg yolk together in a bowl and slowly add the remaining oil drop by drop until it begins to thicken. At this stage the oil can be added a little faster, with the addition of a drop of lemon juice from time to time. Gently crush the garlic with its oil and fold this in, with salt and pepper to taste. Spoon in to a serving pot.
Bring a stainless steel pan of salted water to the oil, add the bay leaves and cook the carrots for a minute or two or just long enough for them to lose their natural crispiness. Remove to a plate with a slotted spoon and allow to cool. In the same pan cook the artichokes completely submerged in the water by covering them with a small pan lid. When a wooden skewer passes through the stem easily, drain and rinse under cold water. Peel the tough outer leaves away and cut the artichoke in half, removing the choke if present.
Place the quail's eggs in a pan of cold water, slowly bring them to the boil and then immediately cool them under running cold water. Do not peel – the shell is far prettier than the peeled eggs
Choose a large serving platter and arrange the slices of ham over half the dish in gentle folds. Place the pot of mayonnaise in the centre if the dish. Put all the vegetables, except the radishes in a large bowl. Toss gently with the salt, pepper and olive oil and arrange attractively on the second half of the dish. Add the radishes and the eggs and serve.
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