The Word "Summer Chic" Comes to Mind

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A classic French dish called le grand aïoli: homemade aïoli (aka garlicky mayonnaise) surrounded by a spread of fresh and cooked veggies, bread, and boiled shrimp and eggs.

It was one of those warm nights where I didn't feel like eating a hot dinner with meat and two sides for dinner, and my friends dug into the picnic-like spread in full agreement. Cold rosé was poured all around, and we picked, dipped, and snacked our way through all the aïoli and accompaniments over the course of a couple hours. Feel Free to substitute another leafy green or vegetable of choice...there are no bad ideas with this delightful repast!

Le Grand Aïoli

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

Directions

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.

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.

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.

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.

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.

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

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.

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