wholeliving

Lemon-Herb Sardine Salad

Whole Living, January/February January/February 2013
  • Yield Serves 2
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Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 Tbsp rinsed capers
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 2 finely diced stalks celery
  • Two 4.4-oz cans olive-oil-packed (drained) sardines
  • Coarse salt and freshly ground black pepper
  • Lettuce, for serving

Directions

  1. Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl.

  2. Gently fold in sardines and season with salt and pepper. Serve on lettuce.

Cook's Note

Refrigerate salad in an airtight container up to 3 days.

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