Wednesday, June 15, 2011

Maine Sardine Salad

As a food reviewer, I am a shockingly unadventurous cook and eater. Over and over again, in the course of writing this blog, I say, this was really good and I should have made it sooner, but it looked weird. Maine Sardine Salad is the same thing. If I had taken time to read beyond the title, I would have realized that this is Caesar Salad with sardines. The sardines add a mild fishiness to the taste, and what you end up with is a very acceptable salad, either as a salad, or as a main course.

Maine Sardine Salad

1 clove garlic, crushed or quartered (I chopped it up into tiny pieces,)
3/4 cup oil
1 1/2 cups small bread cubes
1 egg
1 small onion, sliced and sparated into rings
8 cups bite-size pieces romaine lettuce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1/3 cup freshly grated Parmesan cheeze
3 three-and three-quarter ounce to four-ounce cans sardines
6 cherry tomaroes, peeled

1. Let the garlic stand in the oil one hour or longer. Remove garlic and discard. (This is one of these 1950s garlic hating directions. ) (Forget about it.) Cut your garlic into tiny pieces and mix it into the salad.
2. Heat one-half cup of the oil in a skillet, add the bread cubes and cook until golden and crisp. Drain on paper towels. Set aside.
3. Place the egg in a saucepan, cover with water, bring to as simmer and simmer one minute. Drain. Set aside.
4. Place the onion, romaine, salt and pepper in a salad bowl. Pour remaining oil over all and toss lightly. Break the egg into the salad.
5. Add the lemon juice and toss thoroughly. Add the cheese, bread cubes and sardines. Toss. Garnish with the tomatoes. Makes six servings.

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