Late-Summer Vegetables with Aioli
“This salad is the little sister of the Provençal dish called a grand aioli,” says Amaryll Schwertner, chef-owner of Boulette’s Larder in San Francisco. She omits the seafood of the grand version and
focuses instead on “the colors, flavors, and textures of summer produce.” To make a half-batch of aioli (a deliciously garlicky
mayonnaise), whisk it by hand and use 1 egg yolk rather than half of a whole egg.
Recipe: Late-Summer Vegetables with Aioli