Grand Aioli

Name: Grand Aioli
Prep time: 45 min
Total time: 45 min
Cuisine: French
Ingredients: 2/3 cup olive oil Note: I recommend using a mild or 'pure' olive oil as opposed to an extra virgin which can make your aioli too strong or even bitter tasting; 1 large egg Note: use a pasteurized egg if you are worried about consuming raw eggs; 3-4 cloves garlic; 1 tsp lemon juice; pinch salt; a pinch of saffron, optional; 8 slices toasted bread; 12 cooked mussels; 12 cooked shrimp; 3 cooked baby golden beets, peeled, and quartered; 4 cooked baby potatoes, halved; 2 cooked eggs, halved or quartered; 8-10 raw or lightly steamed string beans or yellow wax beans, trimmed; 8-10 raw or lightly steamed thin asparagus, trimmed; 4 raw baby carrots, trimmed and peeled; 2 baby cucumber cut into spears; 1 raw chioggia beet (candy cane beet) peeled and thinly sliced; 10 radishes, any type, trimmed and left whole, or halved; 3 mini bell peppers, halved and seeded; 4 cherry tomatoes; 1/2 small head radicchio, cut into thin wedges Note: substitute endive leaves