Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.
Ingredients
-
3 pounds crudites, such as carrots, celery, radishes, endives, and Little Gem lettuces
-
Kosher salt and freshly ground pepper
-
1 small head cauliflower or 1 bunch Broccolini, or a combination, cut into florets
-
2 bunches assorted baby beets, preferably gold and Chioggia, trimmed and peeled
-
8 ounces small new potatoes, scrubbed
-
6 hard-cooked eggs, peeled and halved
-
Extra-virgin olive oil, for drizzling
-
2 recipes Poached Shrimp
-
Lemon wedges, for serving
Directions
-
Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
-
Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
-
Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
-
Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.