Food & Cooking Recipes Appetizers Shrimp and Crudite Platter with Two Sauces Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 30, 2018 Rate PRINT Share Close Photo: Justin Walker Prep Time: 35 mins Total Time: 1 hr Yield: 8 to 10 Serves Our take on the Provencal classic le grand aioli, 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 mayo and a vegan green goddess dressing. Ingredients 3 pounds crudites, such as carrots, celery, radishes, endives, and Little Gem lettuces Kosher salt and freshly ground pepper 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 ounces small new potatoes, scrubbed 6 hard-cooked eggs, peeled and halved Extra-virgin olive oil, for drizzling 2 recipes Poached Shrimp Tonnato Mayonnaise Vegan Green-Goddess Dip Lemon wedges, for serving Directions 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 crudites 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 to 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 to 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. Originally appeared: Martha Stewart Living, December 2018 Rate It PRINT