Niçoise Salad Sandwiches

Name: Niçoise Salad Sandwiches
Yield: Makes 4 sandwiches
Cuisine: French
Ingredients: Baby salad greens, 1 cup (1 oz/30 g); Lemon juice, 1 teaspoon; Large egg yolk, 1; Extra-virgin olive oil, ½ cup (4 fl oz/125 ml); Garlic, ½ teaspoon minced; Large heirloom tomato, 1, cut into 8 slices; Large baguette, 1, halved horizontally; Pickled green beans, ¾ cup (4 oz/140 g); Fennel bulb, 1 cup (8 oz/250 g) very thinly sliced or shaved; Sea salt and freshly ground pepper; Pitted Kalamata olives, 1 tablespoon finely chopped; Large eggs, 3; Sea salt and freshly ground pepper

Preparation info

Makes
4
sandwiches

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This sandwich, popular street food in southern France, is basically a salade Niçoise on a bun: it features ripe tomatoes, shaved fennel, pickled beans, hardboiled eggs, and black olive a ï oli stuffed in a crusty roll.

Ingredients

Large egg yolk, 1
Lemon juice, 1 teaspoon
Garlic, ½

Europe
France
Dinner
Sandwich
Summer
Street Food
Vegetarian
Mediterranean

Method

In a mini food processor or bowl, combine the egg yolk with the lemon juice and garlic. Pour the olive oil into a spouted measuring cup or a clean squeeze bottle. Pulse or whisk in a few drops of oil, then slowly increase the speed to a slow, steady stream until all the oil has been added, pulsing or whisking constantly. Do not rush this or your aïoli will look scrambled