Ingredients
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
4 thick slices brioche, lightly toasted
1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
Extra-virgin olive oil, for drizzling
Preparation
In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef’s knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.
