This sandwich, popular street food in southern France, is basically a salade Niçoise on a bun. Look for pickled green beans in the pickle section of your grocery store. If you can’t find them, substitute pickled asparagus, beets or your favorite pickled vegetables.
Niçoise Salad Sandwiches
1 large egg yolk
1 tsp. fresh lemon juice
1/2 tsp. minced garlic
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
1 Tbs. finely chopped pitted Kalamata olives
Sea salt and freshly ground pepper
1 large baguette, halved horizontally
1 large heirloom tomato, cut into 8 slices
1 cup (8 oz./250 g) fennel bulb, very thinly sliced or shaved
3/4 cup (4 oz./ 140 g) pickled green beans
1 cup (1 oz./30 g) baby salad greens
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 aioli will not emulsify properly and will look oily. Stir in the olives, season to taste with salt and pepper and set aside.
Bring a small saucepan of water to a boil. Gently lower the eggs into the water, reduce the heat to medium and simmer for 8 1/2 minutes. Transfer the eggs to a bowl and cover with cold water. Once the eggs are cool to the touch, peel and slice them.
Spread the olive aioli on the cut sides of the baguette. On the bottom half of the bread, layer the sliced egg, tomato, shaved fennel, green beans and lettuce. Place the top of the bread on top of the sandwich, pressing lightly to close. Cut the completed sandwich into 4 sections. Serves 4.
Find more simple, healthy meals for every night of the week in our
book Weeknight Vegetarian, by Ivy Manning.