Grand Aioli

Ingredients for Grand Aioli

• 450g baby new potatoes

• Kosher salt

• 450g green beans, trimmed

• 3 large eggs

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

• 3 garlic cloves

• 4 large egg yolks

• 2 tablespoons (or more) fresh lemon juice

• 1 teaspoon Dijon mustard

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.