Evan Kleiman’s tips for making grand aioli

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Aioli is garlic mayonnaise. Evan Kleiman says she loves dipping roasted asparagus into aioli. Photo by Pixabay.

Good Food host Evan Kleiman talks about grand aioli, which is a vegetables-and-dip tray, but it’s French, has no ranch dressing, and has proteins like tuna and chicken. “Aioli” is simply garlic mayonnaise.

“It’s the greatest farmers market-based dish you could make. … If you have it in the back of your mind when you’re at the farmers market, you just naturally pick up stuff that you can either poach, roast, or serve raw with a really flavorful dip. That’s all your doing,” says Kleiman.

She adds, “It’s like the opposite of a fondue. Instead of dipping something into hot oil and then into a sauce, for hot weather, you’re dipping something cool into a cool sauce. And it’s just very refreshing.”

Cooked platter items: roasted carrots, blanched green beans, boiled baby potatoes, hard-boiled eggs, shrimp, chicken.

Raw platter items: cherry tomatoes, watermelon radishes, easter egg radishes, carrots, little gem lettuce.