Egg Salad Provençal

So there are more ways to prepare egg salad than I care to think of.  We recently showed you my take on the traditional version, but here is something with a bit of a southern French flair!  Makes for a great sandwich on a more rustic bread!  This is made in two parts, so read through everything before beginning.

Egg Salad Provençal
Makes 2 cups, about 4 servings.

For the Aoili
12 strands
1 tablespoon
2 each
1 clove
1 cup
1/2 tablespoon
2 teaspoons
2-3 grinds
to taste

For the Salad
6 each
1 cup
1 1/2 tablespoons
half of a 1/3 cup
half of a 1/3 cup
1 teaspoon

Warm Water
Egg Yolks
Minced Garlic
Extra Virgin Olive Oil
Lemon Juice
Black Pepper

Eggs, Hard boiled, diced
Saffron Aoili (see recipe)
Olives, a good green variety, chopped
Fennel, small dice (substitute celery if needed)
Tomatos, diced small, no seeds or juice
Orange Zest

Begin by hard boiling the eggs and allowing them to cool in the fridge at least 3 hours, overnight if possible.

Make the Saffron Aoili

  1. Begin by soaking the Saffron in the warm water for about 15 minutes. 
  2. In a bowl of a cuisinart or one that is deep for using a mixer, place the egg yolks, garlic, dijon, lemon juice, and salt. 
  3. Whisk to incorporate the ingredients (or pulse the machine, then set to low)
  4. Slowly pour the Olive oil into the mix in a very thin stream.  This should take about 1 minute to pour.
  5. Pour the saffron water in a gently whisk it to incorporate.  This can be made ahead.

Make the Salad

  1. Mix all of the remaining ingredients except the peppers and the eggs in a bowl with a whisk.
  2. Fold in the tomatoes and eggs gently so as not to break the pieces or discolor the salad.
  3. Spread on rustic bread, open faced and serve.  Garnish with some finely chopped Chervil or Tarragon.
  4. This also makes a wonderful topping for a seared piece of Tuna.
  5. Store covered with plastic pressed to the surface tightly.
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