The Atlanta Journal-Constitution
SALAD WITH CRUNCHY GREENS AND SARDINES
Canned sardines get dressed up in this no-cook, onebowl chopped salad. Celery, cucumbers, radishes and croutons add crunch, while lots of herbs and lemon juice keep it fresh. For best results, use oil-packed sardines.
Storage: Refrigerate, preferably without the croutons, for up to 4 days.
2 tablespoons olive oil, plus more as needed
2 slices fresh, whole-grain bread, cubed
1/2 teaspoon seasoning salt, such as lemon-pepper
3 ribs celery, sliced
3 small red radishes, halved and thinly sliced
2 Persian cucumbers, halved and sliced
1 romaine lettuce heart, chopped
1/2 small red onion (2 ounces total), thinly sliced
Fine salt
Freshly cracked black pepper
1 (4- to 6-ounce) can olive-oil-packed sardines
6 sprigs fresh dill, finely chopped
6 sprigs fresh parsley, finely chopped
1 large lemon
In a medium skillet over medium heat, heat the oil until it shimmers. Add the bread and sprinkle in the seasoning salt. Stir or shake the pan until the bread cubes are lightly coated in oil, adding more oil if needed. Cook, stirring occasionally, until the bread is crisp and golden brown, about 5 minutes. Remove from the heat.
In a large serving bowl, combine the celery, radishes, cucumbers, romaine and onion. Toss to combine, then season with a small pinch of salt and a few grinds of pepper.
Add the sardines, along with their oil, breaking them into bite-size pieces as you toss them with the vegetables. Add the dill and parsley, and gently toss to combine.
Finely grate the zest of the lemon into the bowl, then halve the lemon and add all of its juice to the salad. Taste, and adjust the salt and pepper to your liking. Add the croutons and toss well before serving, family-style. Makes 2 to 3 servings (makes 6 cups).
Substitutions: In place of sardines >> you could use canned tuna, salmon or trout. Roasted shrimp would also work well. To go fishless >> consider adding leftover rotisserie chicken or a (drained and rinsed) can of white beans such as cannellini or chickpeas.
Nutrition per serving (2 cups): 231 calories, 17g carbohydrates, 44mg cholesterol, 14g fat, 4g fiber, 11g protein, 2g saturated fat, 487mg sodium, 6g sugar. This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.