All, Appetizers, Recipes
Grand Aioli
This plentiful platter is full of flexible possibilities!
All elements can be prepared swiftly, right before serving, or in advance with no change in quality. To ensure you’re purchasing the right-sized shrimp, look for count-per-pound (we recommend 16 to 20 per pound). For ease of eating, buy tail-oil shrimp.
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How to Make It
Ingredients
Cooked Items
- ½ lb (227 g) fingerling potatoes, scrubbed
- Kosher salt
- ½ lb (227 g) asparagus, ends snapped
- 4 eggs
- ½ lb (227 g) super jumbo shrimp (16-20/lbs), peeled and deveined
Aioli
- 2 egg yolks
- 1 tbsp lemon juice, or more to taste
- 1 tbsp Dijon mustard
- 1 large garlic clove, minced
- ¾ tsp kosher salt
- Freshly ground black pepper
- ½ cup neutral oil, such as avocado or grapeseed
- ¼ cup extra virgin olive oil
To Assemble
- ¼ lb (113 g) sugar snap peas, trimmed
- 8 radishes, with tops, halved
- 1 small fennel bulb, cut into wedges
- 1 endive, leaves separated
- Flaky Sea salt
- Freshly ground black pepper
Instructions
- Fill a large bowl with ice water. Set aside.
- Add potatoes to a large pot. Fill pot with water to cover potatoes by 2-inches. Season generously with salt. Cover, then bring to a boil over high heat. Uncover and cook until potatoes are tender, about 10 minutes. Using a slotted spoon, transfer potatoes to ice water to cool completely. Once potatoes are cool, transfer to a towel-lined tray.
- While potatoes cool, add asparagus to boiling water. Cook until bright green but still firm, approximately 30 seconds to 1 minute. Transfer asparagus to ice water to cool completely, then transfer to tray with potatoes.
- Add eggs to boiling water. For jammy eggs, boil for 7 minutes. For a firmer set, boil for 8 to 10 minutes. Transfer to ice water to cool, then peel.
- While eggs cool, add shrimp to boiling water. Cover and remove from heat. Poach until shrimp are opaque, bright pink, and curled, approximately 3 to 4 minutes. Transfer shrimp to ice water. Drain, then pat shrimp dry.
- For the aioli, add yolks, 1 tbsp lemon juice, mustard, garlic, and salt to a medium bowl. Set bowl over a damp towel to keep still while whisking. Season with pepper, then whisk until smooth. While whisking, very slowly drizzle in oils until pale, thick, and emulsified. For a looser consistency, whisk in water, 1 tsp at a time. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer to a serving bowl.
- Just before serving, halve potatoes and boiled eggs lengthwise.
- Arrange potatoes, asparagus, boiled eggs, shrimp, sugar snap peas, radishes, fennel, and endives on a large serving platter. Sprinkle veggies and eggs with flaky salt and pepper. Serve with aioli.
How to Store It
Refrigerate homemade aioli in an airtight container up to 5 days.
How to enjoy it
To prep as many components in advance as possible, cook potatoes, asparagus, and eggs. Don’t cut the potatoes or peel, then halve the eggs until serving. Trim the snap peas. Clean the radishes, but don’t cut them ahead of time. Refrigerate in an airtight container up to 2 days. Be sure to prep fennel and endive just before serving, as these pale green vegetables can oxidize quickly once cut.
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