Dive into Provençal Delights: Aïoli, Veggies, and Anchovies for a Summer Spread

Embrace the culinary traditions of southern France this summer with le grand aïoli, a delightful and highly shareable feast. This vibrant spread, perfect for Bastille Day celebrations or any warm-weather gathering, centers around an exquisitely garlicky mayonnaise and a colorful selection of seasonal vegetables, boiled eggs, and anchovies.
The star of the show is the homemade aïoli: a rich, glossy emulsion created from egg yolks, white-wine vinegar, Dijon mustard, and the robust flavor of both fresh and optional confit garlic. The method, involving slow drizzling of rapeseed oil, ensures a thick, creamy consistency that is utterly addictive and versatile beyond this dish.
The accompanying “salad” provides a fresh contrast to the creamy dip. It features crisp baby gem lettuce, thinly shaved fennel, cool cucumber, and peppery radishes. Blanched green beans, young pea pods, and tender baby carrots add further textural and flavor dimensions, showcasing the best of summer produce.
To complete the platter, perfectly boiled eggs, sliced in half to reveal their golden yolks, are adorned with savory anchovy fillets. This thoughtful arrangement creates a visually stunning and incredibly flavorful centerpiece, inviting everyone to dip, share, and savor the bright, authentic tastes of Provence.