Grand Green Aioli

cooking.nytimes.com

subheading: FOR THE VEGETABLES:

Kosher salt

1 pound frozen edamame in pods

2½ pounds vegetables, such as trimmed green beans or haricots verts, snap peas, asparagus, radishes, bell peppers (cut into strips), carrots or cucumbers (cut into sticks), fennel (cut into thin wedges) and cherry tomatoes

8 ounces small heads of lettuce (such as Little Gem, endive or romaine), leaves separated

subheading: FOR THE GREEN AIOLI:

2 large egg yolks

2 garlic cloves, peeled

2 tablespoons Dijon mustard

2 tablespoons lemon juice

1 teaspoon kosher salt (such as Diamond Crystal)

½ teaspoon black pepper

½ cup extra-virgin olive oil

½ cup safflower or canola oil

1 packed cup flat-leaf parsley leaves

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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