RECIPE | Taste5 Grand Aioli

Taste5 Grand Aioli

with Taste5 Vegetarian

Our easiest summer supper ever requires little cooking and can be done a day ahead. This long time summer favorite tradition is inspired by Provencal platters of fresh raw and steamed vegetables like fingerling potatoes, crisp radishes, and hard-boiled eggs served with a delicious aioli. (Add shrimp and crab claws if you like.) Pairs brilliantly with a crisp Italian Vermentino or Provencal rosé!

We've lightened up the Aioli by using strained yogurt in place of eggy mayo. There's no sacrifice on flavor as we've given it a delicious boost with Taste5 Vegetarian paste!

“Kitchen

Serves 6

INGREDIENTS

FOR THE AIOLI (makes about 1 cup)
2 teaspoons Taste5 Vegetarian paste 
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
1 cup plain strained yogurt (whole-milk or non-fat)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, finely grated

FOR THE PLATTER
10 ounces large shrimp, peeled, deveined, tails left on
1 pound baby new potatoes
1 pound green beans, trimmed
1 or 2 heads of endive, leaves separated
3 romaine hearts or heads of Little Gem lettuce, quartered
2 bunch breakfast radishes
4 mini seedless cucumbers, sliced
1 pint cherry tomatoes

INSTRUCTIONS

FOR THE AIOLI
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together Taste5 Vegetarian paste, garlic paste, yogurt, lemon juice and zest.

FOR THE PLATTER
Place potatoes in a pot of cold water to cover by 1"
Salt the water liberally and bring to a boil
Cook for 12-15 minutes until fork tender
Removed the potatoes with a slotted spoon to an ice water bath for about 3 minutes
Remove from ice bath and pat dry, reserving bowl of ice water.

Bring another pot of of salted water to a boil.
Add  the green beans and cook for 2–4 minutes
Removed the potatoes with a slotted spoon to an ice water bath for about 3 minutes
Remove from ice bath and pat dry, reserving bowl of ice water.

In the same pot used for the beans, return to a boil
Carefully add eggs, and cook 8 minutes.
Transfer eggs to ice water for 5 minutes
Peel and set aside

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
Remove and pat shrimp dry

TO SERVE
Arrange all the vegetables, halved eggs and shrimp on a platter
Pour the Aioli into a bowl and set in the center of the platter.
Serve with some wine and enjoy!

NOTES

You can prep and cook potatoes, green beans and eggs two days ahead
You can make the Aioli one day ahead and keep refrigerated
 


 
Taste5 Vegetarian
7.25 9.49
Quantity:
BUY NOW | Clearance Pricing