All, Appetizers, Recipes
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.
Refrigerate homemade aioli in an airtight container up to 5 days.
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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