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Try this simple and delicious salad with a difference.
Cut all the vegetables and lay them in a baking tray (hard vegetables cut smaller then the softer vegetables so that they all cook at the same rate).
Add the garlic.
Toss with some olive oil, sea salt, pepper and rosemary sprigs.
Bake for 45 minutes at 180C or until vegetables are just tender.
Place the warm sherry, saffron threads and cayenne pepper in a small bowl and let infuse for five minutes. Whisk the egg yolks and gradually add in the olive oil in a thin stream whilst whisking all the time until it emulsifies into a mayonnaise.
Add the lemon juice and whisk.
Add the sherry / saffron mix and whisk.
Store in the fridge until ready to serve (covered or it will form a skin on top).
The aioli is great flavoured with pesto, garlic, anchovies, chilli or even olives – have a play with the flavours.
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