Name: Sardines, Shaved Lemon, and Walnut Salad
Yield: Serves 2 to 4
Cuisine: French
Ingredients: Salt; ¼ cup (60 ml) olive oil; 1 cup (250 g) shaved fennel bulb, tossed with a squirt of lemon juice to keep it pale and bright; reserve the fronds to garnish; 2 (4.2-ounce/120-g) cans oil-packed sardines, drained well; 10 pickled piparra peppers, sliced into little rounds; 1 organic lemon, half shaved thin on a mandolin, seeds removed, keep the other half to squeeze; ¾ cup (75 g) toasted walnuts; Buttered grilled bread (optional)

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

You might be getting the picture by now: I highly recommend having sardines available for inspired, spur-of-the-moment eating. Marking them in a hot grill pan before serving them crackles the skin and warms up the flavors nicely.

Ingredients

2 (4.2-ounce/120-g) cans oil-packed sardines, drained well

Europe
France
Fish course
Pescatarian
Normandy
Mediterranean
Gluten-free

Method

Heat a grill pan over the highest heat. Place the sardines across the ridges and grill until marked on the bottom, about 2 minutes. Very carefully turn the sardines over and mark again, about 2 more minutes. Place on a serving plate.

In a large bowl, combine the fennel bulb, lemon slices, and piparras. Toss with the olive oil, a squeeze of lemon juice, and a big pinch of salt. Taste and

‌

Ingredients

Method

Part of