Tomato Sandwich with Miso Aioli
Recipe by Erin Torgerson
| Yield: 4 servings | Time: 20 minutes |
In a stabilized bowl (wrap a moist towel around the base of a bowl) whisk together egg yolk, garlic, lemon juice, and red miso.
While whisking, slowly drizzle in canola oil, until your mayo starts to form. — Whisk fast, drizzle slow. Keep adding oil until you reach your desired consistency. Then taste for seasoning adjustments.
If using vegannaise, drizzle in water while whisking until you reach your desired consistency. Then, add lemon, garlic, and miso.
Slightly toasted your sourdough, top with sliced tomatoes and white beans (if using), then drizzle on miso aioli, and top with toasted almonds and torn, fresh oregano.
2-3 Heirloom Tomatoes, sliced and/or grilled, if you like
1/3 C sliced almonds, toasted
2-3 sprigs of fresh oregano, torn
white northern beans, optional
3/4 C canola oil
1 egg yolk
(or substitute 1 C vegannaise)
1 clove garlic, crushed
1 t lemon juice
1 T red miso
salt, pepper, and sugar to taste
water to thin
FRESH SOURDOUGH BREAD
sliced, and slightly toasted