Grand Aioli Recipes

Steps:

• Turn on a food processor, drop garlic in through feed tube and process until minced. Add eggs, then quickly add lemon juice. Slowly drizzle in olive oil to make a loose mayonnaise. Turn off machine and fold in minced fennel fronds. Season with salt. Transfer this aioli to a serving dish, cover and refrigerate.
• Place potatoes in a saucepan big enough for all the vegetables; cover with water. Over high heat, bring to a boil, reduce heat and simmer 10 minutes. Add carrots and cook 3 minutes. Add haricots verts and cook 2 minutes more, then add the fennel bulb. Cook 5 minutes more. Drain. Arrange carrots and haricots verts on a large platter. Cut potatoes in half vertically and slice fennel. Place on platter, leaving room for seafood.
• Bring 1 cup wine to a simmer in a pan large enough to hold seafood in a single layer. Add mussels; cover and cook until they open. Scoop mussels from pan, leaving liquid. Add fish to pan, cutting it in pieces as needed to fit the pan. Add enough wine to cover fish, bring to a simmer, cover, cook 5 minutes. Set aside and let it cool in pan 10 minutes.
• Drain fish, cut to serving size and arrange on platter. Add mussels, in their shells, to platter. Cut remaining lemons into wedges and add. Scatter olives about. Drizzle fish and potatoes with a little oil and season with salt. Scoop aioli into a bowl and serve alongside.

Steps:

• Place the garlic in a large mortar and pestle and mash well. Add the egg yolks and mash. While mashing, very slowly add the olive oil, drop by drop, to create an emulsion. When the mixture is thick and the oil is all added, season, to taste, with salt and pepper.
• Soak the cod in water in the refrigerator for 3 days, changing the water 2 to 4 times a day. Drain well and cut into 2-ounce pieces. Bring a large pot of water to a boil. Add the bay leaf and lower to a simmer. Poach the cod in the water until just cooked, about 4 to 6 minutes. Drain and set aside to cool.
• Place the cod, eggs, carrots, cauliflower, string beans, potatoes, and snails on a large platter. Drizzle with the aioli. Serve remaining aioli in a bowl.

Steps:

• The salt cod needs to soak in fresh cold water in the refrigerator for 24 hours. The water should be changed several times. Remove from the water and break into pieces. The rest of the components of the platter can be started a day in advance as well. Start with the aioli by preheating your oven to 350 degrees. Wrap the bulb of garlic in a piece of aluminum foil with a few drops of olive oil. Bake for about 30 minutes or until tender. Allow to cool completely and then squeeze out the garlic into a mixing bowl. Add the egg yolk and slowly whisk in the olive oil. Season with salt and pepper and put in the refrigerator.
• The day of you picnic, simply make sure all the vegetables are in bite size pieces. For the artichoke, clean and cut in half lengthwise. Rub with olive oil and place on a hot grill for about 5 minutes.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Prepare 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.
• Make 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.
• Arrange the vegetables and lettuce leaves on a large serving platter. Serve with the edamame and aioli.

Steps:

• Bring a pot filled with 1 inch of water and lined with a steamer basket to a boil. Add potatoes and steam, covered, until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a colander.
• Add beans and eggs to pot and steam, covered, until beans are bright green and crisp-tender, and eggs are set with jammy yolks, 7 to 8 minutes. Transfer beans and eggs to colander with potatoes; let cool completely. Halve potatoes and peel eggs. Cover and refrigerate potatoes, eggs, and beans until ready to serve, or up to 1 day.
• Preheat grill to medium-high. Skewer shrimp, brush with oil, and season generously with salt and pepper. Grill, flipping once, until opaque and just cooked through, 4 to 5 minutes total. Meanwhile, brush flatbreads with oil and grill, flipping once, until warm and lightly charred in places, about 2 minutes total.
• Transfer grilled shrimp and flatbreads to a large platter or board along with potatoes, beans, cucumbers, lettuce leaves, sauce, vinaigrette, and flaky salt. Halve eggs and add to platter; serve.

Steps:

• Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula.
• Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls.

Steps:

• 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 shrimp, 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 1/4 cup 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 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
• Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
• Do Ahead
• 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.