Elegant Spring Dinner Party Recipes From NYC's Best Chefs

Method: Aioli: In a Mortar or large mixing bowl add the yolk, garlic, lemon juice, mustard, chives and hot sauce. Begin whisking or grinding the mixture vigorously until small air bubbles start to form in the Egg Yolk Begin adding the oil drop by drop for the first few spoonfuls, while whisking through the drops. After adding the first few spoonfuls pour the oil in more of a steady stream, with the stream staying around half the size of a pencil. Continue until all oil is used. If the Aioli is too thick add a few drops of warm water to thin it. Adjust to taste with salt and pepper Wash and halve the radish, reserve raw Duck & Veggies: Wash and peel turnips, carrots and asparagus cook them separately in salted boiling water for 1 min. then cool in ice water. Transfer to a towel to dry. Clean and wash fiddlehead ferns, cook in salted boiling water for 2 mins. then cool in ice water. dry on towel. Hard boil the egg in boiling water for 12 minutes, cool, peel and quarter season cod with salt and pepper, steam gently for 5 mins. or until cooked through Toss all vegetables with olive oil, salt and pepper. Arrange evenly between 4 plates with one quarter of egg and 1 piece of cod each. Drop a few dollops of aioli on each plate for dipping. Garnish with arugula. [Almanac via @almanacnyc]