Shrimp and Crudité Platter

Our take on the Provençale classic le grand aïoli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayonnaise and a vegan green goddess dressing.

3 lbs crudités, such as carrots, celery, radishes, endives and Little Gem lettuces
sea salt
black pepper, freshly ground
1 small head cauliflower or 1 bunch Broccolini, or a combination, cut into florets
2 bunches assorted baby beets, preferably gold and Chioggia, trimmed and peeled
8 oz small new potatoes, scrubbed
6 eggs, hard-cooked, peeled and halved
extra-virgin olive oil, for drizzling

To Serve:
2 recipes Poached Shrimp
Tonnato Mayonnaise
Green Goddess Dip (Vegan)
lemon wedges

Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudités in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.

Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2-4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.

Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8-9 minutes. Drain; let cool completely.

Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip and lemon wedges.

Makes 8-10 servings.