Sardine Salad with Classic French Aioli Dressing
Do you fondly remember your grandparents relishing sardines on black bread with onions? Before you dismiss sardines with an initial "ew," consider your grown up palate, and explore the wealth of health benefits and delightful flavors these little wonders offer.
Servings 6 people
Ingredients:
12 sardine fillets, canned or fresh
2 tablespoons capers, drained
2 tablespoons fresh dill, chopped
2 scallions, thinly sliced
1 small red chili, seeded and finely chopped
2 celery stalks, finely chopped
For the Classic French Aioli Dressing:
2 egg yolks
4 cloves of garlic, minced
1/2 teaspoon sea salt
1 teaspoon Dijon mustard
1 cup Kyoord High Phenolic Olive Oil
1 Whole Lemon, juiced (optional for flavor and acidity)
Zest of one Lemon
Instructions:
Combine the capers, dill, scallions, chili, and celery in a large bowl. Set aside.
If using fresh sardine fillets, remove any bones and scales. If using canned sardines, drain them and gently remove any excess oil.
Arrange the sardine fillets on a platter or individual serving plates over the caper and herb mixture.
Prepare the Classic French Aioli Dressing: In a medium-sized bowl, whisk together the egg yolks, minced garlic, sea salt, and Dijon mustard until well combined.
Slowly drizzle the olive oil into the bowl while continuously whisking the mixture. Start with a few drops at a time, gradually increasing to a thin stream as the mixture emulsifies. This process will take a few minutes. The aioli should become thick and creamy.
Optional: Add a squeeze of lemon juice for added flavor and acidity. Adjust the seasoning if needed.
Drizzle the Classic French Aioli Dressing over the sardine fillets and herb mixture.
Serve the Sardine Salad immediately and enjoy!
Hello Palate + KYOORD High Phenolic Oilve Oil
For Food Photography, styling, and content creation
Let’s create and connect: michelle@hellopalate.com
