How can I prepare Grand Green Aioli

 Grand Green Aioli

TIME : 15 minutes 

"Le grand aioli" is a traditional Provençal dish made out of steamed seafood, vegetables, and a creamy, lemony aioli for dipping. Here, fresh parsley gives the sauce a bright color. In order to keep it vegetarian, this summertime dish includes a vibrant combination of crunchy veggies, crisp lettuces, and steamed, nutty edamame. However, dipping options like poached shrimp, rotisserie chicken, canned tuna, and hard-boiled eggs are all welcome. This dish is ideal for a festive gathering or a stress-free evening dinner because it only requires a brief boil. Aioli leftovers make a fantastic sandwich spread and a flexible dressing for pasta salad or roasted potatoes.

INGREDIENTS

Yield:

4 servings

FOR THE VEGETABLES

Kosher salt

1pound frozen edamame in pods

2½pounds vegetables, such as trimmed green beans or haricots verts, snap peas, asparagus, radishes, bell peppers (cut into strips), carrots or cucumbers (cut into sticks), fennel (cut into thin wedges) and cherry tomatoes

8ounces small heads of lettuce (such as Little Gem, endive or romaine), leaves separated

FOR THE GREEN AIOLI

2large egg yolks

2garlic cloves, peeled

2tablespoons Dijon mustard

2tablespoons lemon juice

1teaspoon kosher salt (such as Diamond Crystal)

½teaspoon black pepper

½cup extra-virgin olive oil

½cup safflower or canola oil

1packed cup flat-leaf parsley leaves.

PREPARATION

Step 1

Prepare the vegetables: Bring a large pot of salted water to a boil. Add edamame and boil until tender, about 5 minutes. Using a slotted spoon or spider, transfer edamame to a bowl and cover to keep warm. If using green beans, asparagus or snap peas, fill a bowl with ice water. Add green beans and asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Cook snap peas, if using, for 1 minute, adding to the green beans and asparagus during the last minute of cooking. Drain and transfer vegetables to the ice water to cool, then drain again. Other vegetables should be served raw.

Step 2

Make the aioli: In the bowl of a food processor or blender, combine the egg yolks, garlic, mustard, lemon juice, salt, pepper and ¼ cup water. With the machine running, slowly drizzle in the olive oil and safflower oil until well blended. Add the parsley and purée until smooth. Transfer the aioli to a bowl. It can be covered and refrigerated for up to 3 days.

Step 3

Arrange the vegetables and lettuce leaves on a large serving platter. Serve with the edamame and aioli.