Name: Grand Aioli
Cook time: 45 minutes
Total time: 45 minutes
Yield: 6 servings
Ingredients: 1 pound baby new potatoes; Kosher salt; 1 pound green beans, trimmed; 3 large eggs; 10 ounces large shrimp, peeled, deveined, tails left on; 3 garlic cloves; 4 large egg yolks; 2 tablespoons (or more) fresh lemon juice; 1 teaspoon Dijon mustard; 1 cup grapeseed oil; 1 cup olive oil; 1 or 2 heads of endive, leaves separated; 3 romaine hearts or heads of Little Gem lettuce, quartered; 2 bunch breakfast radishes; 4 mini seedless cucumbers, sliced; 1 pint cherry tomatoes

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Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like—consider this a good starting point.

Recipe information

Total Time
45 minutes
Yield
6 servings

Ingredients

1 pound baby new potatoes

Kosher salt

1 pound green beans, trimmed

3 large eggs

10 ounces large shrimp, peeled, deveined, tails left on

3 garlic cloves

4 large egg yolks

2 tablespoons (or more) fresh lemon juice

1 teaspoon Dijon mustard

1 cup grapeseed oil

1 cup olive oil

1 or 2 heads of endive, leaves separated

3 romaine hearts or heads of Little Gem lettuce, quartered

2 bunch breakfast radishes

4 mini seedless cucumbers, sliced

1 pint cherry tomatoes

Preparation

Step 1
Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Step 2
Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2–4 minutes. Using a slotted spoon, transfer beans to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Step 3
Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water; reserve hot water in pot. Chill eggs until cold, about 5 minutes. Peel; set aside, reserving bowl of ice water.
Step 4
Return water to a boil, add shrimp, and cook just until pink, about 3 minutes. Transfer to ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
Step 5
Meanwhile, pulse garlic in a food processor until finely chopped. Add egg yolks, lemon juice, and mustard; season with salt, then process to combine. With the motor running, slowly pour in grapeseed oil a few drops at a time. After about 1/4 cup has been added, scrape down sides of bowl with a rubber spatula. Continue to add grapeseed oil with the motor running, then add olive oil and process until combined. If sauce is too thick, add water 1 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
Step 6
Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
Do Ahead
Step 7
Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.