Horseradish Aioli
1 large egg yolk (20 g) 2 garlic cloves - minced (7 g) 1 tbsp lemon juice (12 g) ¾ cup light tasting extra virgin olive oil (138 g) ½ tsp salt (2 g) 1 tsp pepper (2 g) 1 tsp Dijon mustard (6 g) 2½ tbsp hot horseradish - jarred or fresh (45 g)
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Crostini
3 individual Kinnikinnick Hot Dog Buns (214 g) 3 tbsp olive oil (40 g)
Toppings
200 g cooked roast beef - thinly sliced/divide into 24 portions 1 cup Horseradish Aioli - prepared (154 g) ¼ cup pea shoots - stems removed (20 g) 4 yellow cherry tomatoes - cut into 6 pieces each (44 g)
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