Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.

Martha Stewart Living, December 2018


Credit: Justin Walker

Recipe Summary

35 mins
1 hr
Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.

  • Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.

  • Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.

  • Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.