• prep: 45 min
• cook: 45 min
• total: 1 hr 30 min

servings:

This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like—consider this a good starting point.

• 1 pound baby new potatoes
• Kosher salt
• 1 pound green beans, trimmed
• 3 large eggs
• 10 ounces large shrimp, peeled, deveined, tails left on
• 3 garlic cloves
• 4 large egg yolks
• 2 tablespoons (or more) fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 cup grapeseed oil
• 1 cup olive oil
• 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

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