Recipe courtesy of Alex Chen, partner and chef at Wild Blue Restaurant and Bar in Whistler.
Visit your neighbourhood farmer’s market or grocery store for a fresh selection of local, seasonal vegetables. Look for:Baby beetsRadishesBaby lettuceAsparagusBroccoliniBaby carrotsOther favourite or farmer-recommended vegetables (“Baby” or small sizes) Chive OilIngredients:1 cup of whole chives1 cup of avocado oil1 tablespoon of kosher salt
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Method:Bring 1 liter of water to a rolling boil, add in saltAdd in chive to blanch for 20 secondsStrain the water out and let chive sit for 1 minutesSqueeze out the water from the blanched chivesIn the Vitamix or a blender, add in blanch chives and oilProcess until oil becomes very greenStrain the oil though a cheese cloth in room temperatureChive emulsion yields 1 cup of chive oil. Story continues below advertisement
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Chive Aioli Ingredients:1 cup of chive oil (above)
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2 egg yolks⅙ teaspoon salt1 tablespoon white balsamic vinegar or lemon juice½ tsp Dijon mustardSmall dash of Tabasco sauceMethod:In a mixing bowl add in egg yolks, salt, white balsamic vinegar and DijonThen slowly add chive oil to emulsifyThen balance with lemon juice and TabascoPour Aioli into small serving bowlHarvest Tower Arrangement:Wash all vegetables and slice or chop them into desired shapes and individual piecesPlace the bowl of aioli in the middle of a serving platterArrange the vegetables around the aioliAdd edible flowers or other decor if you wishServe and enjoy!
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