Sardine Salad from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein
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,...
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Ingredients
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley
- salt
- freshly ground black pepper
- 8 cups assorted torn greens such as arugula, cress, and romaine
- 10 fresh sardines or anchovies
- ¼ cup extra-virgin olive oil
- ⅓ cup fresh lemon juice
- 2 tablespoons chopped fresh mint
- 2 hard-cooked eggs, peeled and sliced
- 2 tablespoons white wine vinegar
- kosher salt
- 5 green onions, including green tops, chopped or thinly sliced
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