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Title: Sardine Salad
Categories: Seafood, Citrus, Vegetables, Herbs
Yield: 4 servings

2 tb Fine chopped red onion or
- shallot
1 ts Grated lemon zes
+=PLUS=+
3 tb Lemon juice; more as needed
Salt
8 oz (2 tins) sardines packed in
- olive oil
1 tb Dijon mustard
1 lg Celery rib; fine chopped
Black pepper
2 tb Capers or cornichons or
- chopped pepperoncini (opt)
1/4 c Dill or parsley leaves and
- tender stems; chop'd (opt)

In a medium bowl, stir together the red onion, lemon
zest, lemon juice and a pinch of salt. Let sit about 5
minutes to mellow the onion's sting.

Add the sardines and their oil, along with the mustard.
Use a fork to mash the sardines and vigorously stir
until the mixture is creamy. Add the celery, a few
grinds of pepper, and capers or herbs, or a combination,
if using. Stir to combine. Taste and adjust seasonings
with salt, pepper and lemon juice. (Sardine salad will
keep, refrigerated, for 3 days.)

By: Ali Slagle

Yield: 4 servings (about 2 cups)

RECIPE FROM: https://cooking.nytimes.com

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