Grand Aioli

Ingredients for Grand Aioli

• 450g baby new potatoes

• Koshersalt

• 450g gröna bönor, ansade

• 3 stora ägg

• 275g large prawns, peeled, deveined, tails left on

• 3 garlic cloves

• 4 large egg yolks

• 2 matskedar (eller mer) färsk citronsaft

• 1 tesked dijonsenap

• 240ml grapeseed oil

• 1 cup olive oil

• 1 or 2 heads of endive, leaves separated

• 3 cos hearts or heads of Little Gem lettuce, quartered

• 2 bunch breakfast radishes

• 4 mini seedless cucumbers, sliced

• 575ml cherry tomatoes

How to make Grand Aioli

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 prawns, 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 60ml 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 tablespoon at a time. Taste and add more salt and lemon juice, if needed.

Transfer aioli to a serving bowl. Arrange potatoes, green beans, prawns, halved eggs, endive, cos, radishes, cucumbers, and tomatoes on a platter and serve alongside.

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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