Grand Green Aioli
“Le grand aioli” is a classic Provençal meal of vegetables and steamed seafood, centered on a rich and lemony garlic-laden aioli for dipping. Here, the sauce is vibrant with fresh parsley. This summery dish features a colorful mix of crunchy vegetables and crisp lettuces alongside steamed nutty edamame, to keep it vegetarian. But poached shrimp, rotisserie chicken, canned tuna and hard-boiled eggs would all be welcome for dipping. Very little cooking is required — just some quick boiling — making this perfect for a stress-free weeknight dinner or a celebratory get-together. Leftover aioli is a terrific sandwich spread, as well as a versatile dressing for roasted potatoes or pasta salad. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
- Serves: 4 persons
- Kosher salt
- 1pound frozen edamame in pods
- 8ounces small heads of lettuce (such as Little Gem, endive or romaine), leaves separated
- 2large egg yolks
- 2garlic cloves, peeled
- 2tablespoons Dijon mustard
- 2tablespoons lemon juice
- 1teaspoon kosher salt (Diamond Crystal)
- ½teaspoon black pepper
- ½cup extra-virgin olive oil
- ½cup safflower or canola oil
- 1packed cup flat-leaf parsley leaves
Step 1Prepare 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. Fill a bowl with ice water if using green beans, asparagus or snap peas. 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 2Make 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 3Arrange the vegetables and lettuce leaves on a large serving platter. Serve with the edamame and aioli.