Shrimp and Crudite Platter with Two Sauces

winter grand aioli on platter
Photo: Justin Walker
Prep Time:
35 mins
Total Time:
1 hrs
8 to 10 Serves

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.


  • 3 pounds crudites, such as carrots, celery, radishes, endives, and Little Gem lettuces

  • Kosher salt and freshly ground pepper

  • 1 small head cauliflower or 1 bunch Broccolini, or a combination, cut into florets

  • 2 bunches assorted baby beets, preferably gold and Chioggia, trimmed and peeled

  • 8 ounces small new potatoes, scrubbed

  • 6 hard-cooked eggs, peeled and halved

  • Extra-virgin olive oil, for drizzling

  • 2 recipes Poached Shrimp

  • Tonnato Mayonnaise

  • Vegan Green-Goddess Dip

  • Lemon wedges, for serving


  1. 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.

  2. 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.

  3. 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.

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

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