Citrus Sardine Salad
A nourishing yet elegant salad for sardine lovers.
The bold flavor of sardines is balanced by the sweetness of beetroot and tangerine.
A soft boiled egg adds richness, while broccoli and radishes bring texture and freshness.
Toasted pine nuts complete the picture.
Simply dressed with olive oil, lemon juice and a touch of balsamic vinegar, this salad is both satisfying and well balanced.
The recipe
Boil the egg
Bring water to a gentle boil.
Cook the egg for 5-6 minutes, until the white is set and the yolk remains soft.
Cool briefly, then peel.
Steam the broccoli
Steam the broccoli for 4-5 minutes, until tender but still slightly firm.
Toast the pine nuts
Use a dry thick-bottomed pan to toast the pine nuts for 3-5 minutes until golden and fragrant.
(They can also be toasted in the oven at 200C for about 5 minutes.)
Let cool.
Assemble the salad
Arrange the lettuce, broccoli and sliced radishes on a serving plate.
Add the sardines and the halved egg.
Evenly distribute the cherry tomatoes, diced beetroot, and tangerine pieces.
Finish with pine nuts, a drizzle of olive oil, lemon juice, and a touch balsamic vinegar.
Season with salt and freshly ground pepper.
Enjoy.
INGREDIENTS - for two persons
Organic or “Best you can get” !
Lettuce - 150 grams
Sardines - 90 grams (canned in olive oil)
Happy eggs - one medium egg
Pine nuts - 10 grams
Radishes - 50 grams
Red Beet - 50 grams
Cherry tomatoes - 50 grams
Broccoli - 50 grams
Tangerines - 30 grams
Balsamic vinegar (reduced) - 10 ml
Olive oil - 15 ml
Fresh lemon juice - 15 ml
A pinch of salt
A grind of pepper
