This is one of those things that sounds kind of gross, but seriously, stay with me. It’s my new favorite salad.
Don’t get me wrong, I thought sardines were a sour, strong-tasting/smelling canned fish, when really it’s like a salted tuna. When looking for sardines at the grocery store, make sure you get a container with boneless skinless sardines. Some packages will have the fish with the bones still in there. That can get a little tricky to eat.
Sardine Margherita Salad
- Baby kale
- Tomatoes (I love Valagio Marzanos from TJ’s, but any kind of cherry tomato will work great)
- Mozzarella pearls
- 1 can sardines (boneless, skinless)
- Fresh Basil
Blend half arugula and half baby kale. You can go for one or the other, but I find the kale gives the salad body and the arugula gives the salad some depth with its nuttiness. Slice tomatoes in half or fourths. Sprinkle tomatoes, mozzarella and sardines. Add some sriracha (like 5-7 drops for a personal salad) and dressing, then toss. Garnish with parmesan and basil, serve. The heat of the sriracha and the acidity of the dressing breaks down the kale nicely so there’s less bitterness in the leaf.
Mandarine & Sage Dressing
- 1/2 cup rice vinegar
- 3/4 cup sesame oil
- 2-3 garlic cloves
- 5-7 fresh sage leaves
- juice of 2 mandarine oranges
- 1/4 teaspoon cracked pepper
- 1 teaspoon kosher salt
Add ingredients to a blender and puree. Add salt, pepper and even a little sugar as needed.