Recipe by Vinny Lauria (Group Executive Chef, Posto Pubblico, Linguini Fini, & Stone Nullah Tavern)
for aioli:
- add mustard, egg yolk and minced garlic to mixing bowl and whisk together
- squeeze in lemon juice, season with salt and pepper
- drizzle in oil while constatly whisking until thick and creamy
In sauce pot add a little bit of olive oil and heat
- add carrots, onions and celery and caramelize
- once caramelized add beans with water to the pot
- simmer beans for about 1 hour stiring frequently
- once beans are finished cooking season with salt and pepper and cool
- strain beans from liquid once cool
In mixing bowl add shrimp, beans, roasted peppers, dill, lemon juice, olive oil, salt and pepper
- toss together
- rub bread with olive oil and char on grill
- allow to come to room temp and spread aioli on bread
- top bruschetta with shrimp and bean salad