sardine salad with lemon vinaigrette
Be sure to use a good quality tin of sardines here, and reserve the oil to use as the base of the dressing to further enhance the briny flavor in the finished salad.
1 4 (or 4.25)-ounce tin sardines (packed in olive oil)
1 medium shallot, thinly sliced
1 clove garlic, minced
Juice from 1 lemon
Freshly ground black pepper, to taste
1 tablespoon capers, drained and rinsed
1 pint cherry tomatoes, larger ones cut in half
1/4 cup roughly chopped fresh flat-leaf Italian parsley
Fresh salad greens, washed and dried
- Remove sardines from tin. Break into bite-sized pieces and place in a large bowl.
- Pour olive oil from tin (about 3 tablespoons) into a small bowl. Add shallot and garlic and marinate in olive oil for about 10 minutes to soften. Add lemon juice and season with pepper. Stir to combine.
- To bowl of sardines, add capers, tomatoes, and parsley and toss to combine. Add salad greens and olive oil mixture and give salad a gentle toss to combine. Transfer to a serving bowl and serve immediately.