Sardine Salad via California's Cannery Row Recipe

From Dorothy McNett's Recipe Book.

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Sardine Salad via California's Cannery Row

From Dorothy McNett's recipes at Well, the canned sardines of famous Cannery Row are not readily available anymore, so select a can of good quality sardines packed in olive oil, or water. (Wild Planet brand, sustainable caught in the Pacific Ocean, packed in extra virgin olive oil). Use Central Coast greens and veggies, as well as local extra virgin olive oil. Be creative! Delicious!

4 oz. can of sardines, packed in olive oil
fresh greens, such as spinach, etc.
1-2 fresh tomatoes, diced or sliced
3-4 green onions, sliced
1 California avocado, sliced
Monterey Jack cheese, grated or diced
2-3 tablespoons extra virgin olive oil, plus oil from the sardines
1-2 tablespoons vinegar or citrus juice
salt, pepper, herbs as desired

Remove the sardines from the oil, reserving the oil for the dressing. Set sardines aside, slicing them a bit if needed but they are also beautiful served whole on top of the salad. Put the greens in a beautiful salad bowl, adding diced tomatoes, onions, avocado and cheese. In a glass measuring cup, whisk the reserved sardine oil with the olive oil along with the vinegar, adding seasonings as desired. Pour over the salad, toss and arrange sardines over the top.

Recipe created 2014-10-29.

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