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Grand Aioli Crudités Platter with Grilled Scallion Sauce

This tray may seem more involved than your standard vegetable crudités platter, but I assure you it’s worth the extra effort! If you want to speed things up, you can use multiple pots to cook the shrimp, eggs and baby potatoes. But there’s no need to. Make sure to leave the making of the aioli for last since a skin can form on the top. It’s no big deal, though: just whisk again right before serving. If you’re low FODMAP, you can omit the garlic. You should still be able to tolerate the scallions in modest quantities.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8


For the platter:

  • 6 eggs
  • 1/2 pound baby potatoes
  • 1/2 pound peeled deveined shrimp
  • 1 bunch radishes thoroughly washed
  • 1/2 bunch asparagus
  • 2 heads endive quartered
  • 1 pint cherry tomatoes halved
  • 5 ounces cured ham optional

For the aioli:

  • 1 bunch scallions ends trimmed
  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small clove garlic optional
  • ¼ cup olive oil plus more for brushing
  • ¼ cup coconut oil melted and cooled slightly
  • ½ teaspoon sea salt


  1. Prepare the cooked components of your crudites platter: Place the eggs in a medium saucepan and cover with cold water. Bring to a boil, simmer for 3 minutes, and drain. Allow to cook until room temperature in the shells. Meanwhile, replace the water in the saucepan and add the shrimp. Bring to a simmer (along with a splash of lemon juice) and cook until pink and curled, about 2 minutes, depending on the size. Drain and immediately rinse under cold water to stop the cooking. Finally, add the baby potatoes to the saucepan and cover by 1 inch with cold, salted water. Bring to a boil and cook until fork tender, about 10 minutes. Drain, rinse with cool water, and cut in half.
  2. Meanwhile, grill the scallions: heat an indoor grill pan or outdoor grill until smoking. Brush the scallions with olive oil and grill until charred on both sides, 2 minutes on each. Set aside to cool completely.
  3. Last, make the aioli: In a small mixing bowl or bowl of a food processor, whisk or pulse the egg yolks, mustard, lemon juice, and garlic until smooth. Working slowly, add 1 teaspoon of the olive oil and whisk or pulse until incorporated. Repeat with 3 additional teaspoons. Once the oil is emulsifying easily, slowly drizzle in the remaining olive oil, followed by the coconut oil, whisking or pulsing throughout until thick. Add the salt and cooked scallions. Puree until smooth and adjust seasoning as necessary.