Name: Sardine Salad
Yield: Serves 4 or 5
Cuisine: Spain
Ingredients: 5 green onions, including green tops, chopped or thinly sliced; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh flat-leaf parsley; 8 cups assorted torn greens such as arugula, cress, and romaine; 2 tablespoons chopped fresh mint; 10 fresh sardines or anchovies; salt and freshly ground black pepper; 2 hard-cooked eggs, peeled and sliced; ¼ cup extra-virgin olive oil; 2 tablespoons white wine vinegar; ⅓ cup fresh lemon juice; kosher salt

Preparation info

Serves
4 or 5

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Esin Eden’s sardine salad is reminiscent of a Spanish salad from Murcia called mojete, which means “to soak, ” because bread is used to soak up the tart vinaigrette. The sardines are cleaned, boned, and marinated in vinegar and then served atop a green salad garnished with thinly sliced green onions and hard-cooked eggs. As in Spain, Eden’s salad is dressed in a casual manner, with just a drizzle of olive oil and a more generous