by thirschfeld
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Expand1 to 2 tins, depending on how many you want on each salad of two layer brisling sardines in olive oil, drained Ask a question about this ingredient
2 avocados, split, pit removed and sliced into rounds Ask a question about this ingredient
4 large radishes, sliced thinly Ask a question about this ingredient
1 tablespoon plus 1 teaspoon fresh chives, cut into batons Ask a question about this ingredient
1 tablespoon flat leaf parsley Ask a question about this ingredient
1 or 2 lemons Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
1 bunch of upland or water cress Ask a question about this ingredient
Carefully remove the sardines with a fork from the can. The idea is to keep them whole. Place then into a shallow flat container and squeeze the juice half a lemon over them. Sprinkle them with half the parsley and 1 teaspoon of chives. Season them with a pinch of pepper and salt. Let them sit for 15 minutes.
Ask a question about this stepWhile they are sitting attractively place the avocado into bowls. Now place 4 to 6 sardines into each bowl and then scatter the radishes over the top. Tuck in small bunches of cress. Garnish with remaining chives and parsley. Dress with a squeeze of lemon juice and some more olive oil. Season with salt and fresh ground pepper and serve.
Ask a question about this stepPerfect. I'm a huge fan of tinned fish, always looking for variations on my usual preparations, and this looks wonderful - a great mix of bright flavor and crunch to go with those fabulous oily fish. Love it.
Mr. T, First on the sardine topic, there's a new business in Monterey, CA (new as in a year ago) called Cannery Row Sardine Co.,. the work of great young entrepreneurial mind, as in selling sardines on Cannery Row in Monterey. Sardines are migratory; they follow the food chain and the thermoclimes. His are tinned in olive oil. A case of four tins will cost you about $25.
Boquerones? You are preaching to the choir. This is the anchovy that converts anchovy haters (especially if you don't first tell them what they are eating). The white anchovies are packed in vinegar and need to be kept refrigerated so keep that in mind. Are you dipping for smelt back there this time of year? ;-)
The best sardines I have found are the skinless and boneless one from Portugal sold by Vital Choice (www.vitalchoice.com) www.latienda.com typically carries white anchovies, but of course shipping charges are high. Boquerones with crusty bread - mmmmm!
I have a love hate relationship with sardines. I know they are incredibly healthy, but I often find they overpower all other ingredients in a dish. I was thrilled to discover that keeping them at room temperature for 15 minutes sprinkled with lemon, parsley and chives mellowed their fishy taste somewhat. We had this salad for lunch today and we loved the combination of sardines, smooth avocado, crunchy radishes and fresh cress. A winner and definitely something I will make again. Thank you for another wonderful (not to mention guilt free and easy to make!!) recipe.
Thanks bistro gal. It is one of my favorite lunch salads also.
Let me know when you need the canned sardine hook-up man, I know someone.
what kind of sardines? I am also on the look out for some Spanish white anchovies.
Rick Field is the founder of the pickle company Rick's Picks.
i made this last night...my husband thinks i'm a genius. so simple, so fresh, so right. thanks!