Grilled Vegetables Salad with Crab Cakes and Saffron Aioli

Ingredients

• 2 tablespoons diced red bell pepper
• 2 tablespoons diced yellow bell pepper
• 2 teaspoons minced garlic
• 2 tablespoons olive oil
• 1 pound Dungeness crabmeat, picked over, cartilage and shell bits removed
• 3 tablespoons mayonnaise, preferably homemade
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 2 tablespoons dried bread crumbs
• 1/4 teaspoon cayenne pepper
• Salt and pepper
• 2 fennel bulbs, quartered
• 1 yellow zucchini, sliced
• 24 asparagus spears
• 2 leeks, halved
• 1 pound new potatoes, partially cooked for 10 minutes in water
• 1/4 cup olive oil
• Salt
• Pepper
• Balsamic vinegar
• Saffron Aioli, recipe follows
• 8 to 10 cloves garlic
• Salt
• White pepper
• 1/4 teaspoon saffron threads
• 2 egg yolks, room temperature*
• 2 cups extra-virgin olive oil, at room temperature
• 1 lemon, juiced
• Pinch cayenne

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag