0 recipes from contoocook and beyond


l cup light mayonniase
2 tbsps. olive oil
l/2 cup chopped fresh basil
4 garlic clove,s minced
l/8 tsp. dried crushed red pepper
l bunch radishes with leaves
l green bell pepper, sliced
l yellow bell pepper, sliced
l bunch baby carrots, peeled
2 heads Belgian endive, each cut lengthwise into 6 wedges
Combine mayo, l tbsps. oil and basil in med. bowl. Heat l tbsp. oil in heavy small skillet over medlow heat. Add garlic and saute until beginning to color, about 2 mins. Add dried red pepper and saute 30 seconds. Add to mayonnaise. Season with pepper. (Can be made l day ahead. Cover, chill) Serve vegetables with aloli. Bon appetit Sept. l996

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter