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Recipe by @starinfinitefood
This elevated sardine salad is a must-try. The flavors of lemon, mustard & garlic elevate & compliment canned sardines to perfection. Sardines are a nutritional powerhouse—loaded with EPA & DHA Omega-3s, iron, protein and potassium.
Recipe by @starinfinitefood
This elevated sardine salad is a must-try. The flavors of lemon, mustard & garlic elevate & compliment canned sardines to perfection. Sardines are a nutritional powerhouse—loaded with EPA & DHA Omega-3s, iron, protein and potassium.
1 head Garlic, top sliced off
Olive oil
Salt & pepper
1 1/2 lbs medium gold potatoes, cut into small chunks
2 Tbsp Olive Oil
3 Tbsp melted Butter
1/2 tsp Salt
1/2 tsp Pepper
1 Egg Yolk
Squeeze lemon juice
1/2 cup Olive Oil
1/2 tsp Salt
2 Tbsp whole grain Mustard
1/2 tsp Lemon Zest
Pepper to taste
1 (4.4oz) can Wild Planet Wild Sardines in Extra Virgin Olive Oil
1 large handful Baby Arugula
Lemon juice
Olive oil
Salt & pepper
Preheat the oven to 400.
Make the garlic. Add the garlic to a piece of parchment paper, drizzle the cut part with olive oil and season with salt and pepper. Wrap the head of garlic in the parchment and place in the oven for 45-50 minutes, until the garlic is soft and tender.
Next, make the potatoes. Heat a large oven-safe pan over medium heat, then add the olive oil and potatoes and toss. Add the salt and pepper and toss again. Cook for about 5 minutes, toss once more then place them in the oven for 20 minutes.
After 20 minutes, remove the potatoes from the oven, add the butter and let it melt. Use a flat-bottomed cup to gently “smash” the potatoes down. Place the pan back in the oven for 25-30 minutes, flipping the potatoes halfway through. They should get crisp on the outside.
While the potatoes cook, make the aioli. Add the egg yolk and a squeeze of lemon to a bowl and begin to whisk. Continue to whisk and add a few drops of olive oil at a time. Repeat until the mixture begins to thicken. Begin adding a stream with the oil until it is gone. It should continue to thicken in this process.
Next, add the salt, lemon zest, mustard and pepper to the mayo mixture and whisk together. Add a few more squeezes of lemon juice if needed.
Assemble the salad. Add the arugula to a bowl and toss with a little olive oil, lemon juice, salt and pepper.
Place the potatoes on a plate, top with the arugula and sardines. Squeeze the roasted garlic over the greens and drizzle or spoon the mayo over the top.
