Sardine Salad

It makes for the perfect light snack or a delicious salad that can be versatile for any meal.

Cooking Directions

In a medium-sized bowl, whisk together olive oil, lemon zest and juice, and mustard until combined.
Gently stir the parsley, scallion, celery and capers into the lemon vinaigrette.
In a separate bowl, using a fork, gently mash the sardines until they fall apart into large flakes. Do not mash them into a mush!
Gently fold in the flaked sardines until they are coated with the vinaigrette. Taste and season with salt and pepper.
Serve over a mixed green salad with cherry tomatoes, bell peppers, and black olives. Or on a nice artisan cracker or piece of fresh baguette bread. You can even mix it up and add it to your favorite pasta dish.

4 tablespoons extra virgin olive oil
2 teaspoons grated lemon zest
2 juice of lemons
2 teaspoons dijon mustard
4 tablespoons finely chopped fresh parsley
2 scallions, white and green parts thinly sliced
4 finely diced stalks celery
1 teaspoon capers (optional)
4 3.8- ounce cans olive-oil-packed Captain Fisher sardines, drained
coarse salt and freshly ground black pepper
artisan crackers, baguette, a simple mixed greens salad/salad mix, or pasta noodles