Grilled Sardines With Samphire And Little Gem Lettuce
This vibrant and flavorful salad is a celebration of summer grilling! Charred sardines, crisp Little Gem lettuce, and tender samphire come together to create a dish that bursts with fresh, tangy flavors. Tossed in a zesty Cabernet Sauvignon vinegar dressing, each bite is a delightful blend of smokiness, brightness, and satisfying textures. Perfect for a sunny day gathering or a special dinner outdoors, this dish is sure to impress with its elegant simplicity and delicious taste.
— Constant Cookbook
Ingredients
- 20ml/¾fl oz Cabernet Sauvignon vinegar
- 20g/¾oz Dijon mustard
- 80ml/2¾fl oz olive oil
- and pepper salt
- 1 lemon
- 3 Little Gem lettuce
- 1 tbsp olive oil
- 60g/2¼oz samphire
- 8 large sardines
- coarse sea salt
- 1 tbsp finely chopped parsley
Instructions
- Heat a grill pan or wire rack over the heat or coals of a barbecue.
- For the dressing, whisk the vinegar, mustard and olive oil together in a bowl until fully emulsified. Season with salt and pepper, adding a little lemon juice if desired.
- For the sardines, lettuce and samphire, trim the brown root off the bottom of the lettuce and then cut into quarters. Brush with a little olive oil and place on the grill until charred and toasted.
- Blanch the samphire in a pan of boiling water for twenty seconds, then remove from the water with a slotted spoon.
- Brush the sardines with a little oil and season with the sea salt.
- Put the sardines onto the hot grill or barbecue and cook until the skin is charred; then turn over to cook the other side of the fish.
- When cooked flake the fish into a bowl with the lettuce, parsley and and lemon zest. Add the samphire and dress with the red wine dressing.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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