LE GRANDE AÏOLI

While the garden is in full bloom, and the warm atmosphere is bursting with the sweet fragrance of spring, I always try to put together a fun outdoor fête. This recipe for Aïoli is inspired by my visits to Provence, where they often nosh on whatever vegetables or seafood that morning’s errands yielded, and dip them in a heady garlic sauce. What to drink while you and your guests graze on the generous selection? A nice chilly Rosé, bien sûr! It is a true delight to gather for a delicious picnic lunch or dinner at dusk among a blossoming backdrop of vegetables, fruit and flora.

Serves 6-8

Seafood 1 lb mussels 1 1/2 lbs large shrimp or prawns, in the shell ½ cup white wine

Vegetables 2 bunches baby carrots, trimmed and peeled 1 head celery, stalks peeled and cut in 2-inch sticks 1 lb haricot verts, trimmed 2 heads fennel, each cut in 8 wedges 1 bunch breakfast radish, trimmed 2 heads romaine or baby lettuce leaves, washed 1 lb cherry tomatoes

Aïoli Sauce 4 large cloves garlic, peeled 1 Tablespoon white vinegar 1 egg 2 egg yolks 1 Tablespoon Dijon mustard ½ cup extra virgin olive oil 1 ½ cups canola oil 1 pinch piment d’espelette Salt

Other Suggested Accompaniments Poached cod Crab Cauliflower Hard boiled eggs Steamed artichokes Asparagus Wax beans Boiled fingerling potatoes Grissini Fleur de sel Piment d’Espelette

For the Seafood Discard any mussels that are cracked or open and will not close with a tap on the counter. Place them in a large container and cover with cold water for 20 minutes to filter out any sand. Lift mussels from the water, leaving all the sand behind. Remove the beards by grasping them with a dry towel and pulling toward the hinges of the shells. Scrub the mussels under cold running water. In a large saucepan over medium heat, bring the wine to a boil toss in the mussels and shrimp. Cover, and simmer until mussels open and the shrimp are cooked through, about 5-6 minutes. Transfer shrimp to a bowl filled with ice water to chill; pat dry peel their tails. Transfer mussels to a large bowl, pick them from the shells, place in a shallow container and cover with enough cooking liquid to keep them moist. If desired, reserve some shells for presenting the mussels. Reserve seafood, covered, and chilled.

For the Vegetables In a large stockpot, bring 2 gallons of salted water to a boil and set a bowl of ice water on the side. In separate batches, boil the carrots, celery, haricot verts, and fennel until tender. Allow the water to return to a boil in between batches. Remove and chill vegetables in ice water, strain and pat dry.

For the Aïoli Sauce Cut the cloves of garlic in half lengthwise and remove the germ. In a small saucepan, bring 6 halves of the garlic to a boil in cold water, then discard the water and repeat once more, cooking the garlic until tender the second time. Fill a small saucepan with a few inches of water, the white vinegar and a pinch of salt; crack the whole egg into a cup. Bring water to a simmer and slide in the whole egg. Poach for two minutes (the white will solidify but the yolk will remain runny). Transfer the poached egg into a blender or food processor and add the cooked and raw garlic, egg yolks, Dijon mustard, 3 Tablepsoons water, and ¾ teaspoons salt. Blend until well combined. While the machine is still running, add the olive oil and then canola oil in slow steady streams. The sauce should emulsify, with a thick, pale consistency similar to mayonnaise. Season to taste with salt, pepper and espellette and then transfer into a bowl.