This is an attempt to recreate a recipe from my old job. It’s ridiculously good.
1 pint cherry or grape tomatoes, halved
2 stalks celery, small dice
1 jalapeno, minced
1/4 cup fresh parsley, rough chop
1/4 cup fresh cilantro, rough chop
1/4 cup fresh dill, rough chop
Juice of 2 large limes
3 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 3.75-oz cans sardines packed in water, drained
1. Combine all ingredients except for the sardines.
2. Spoon the salad into two shallow bowls and top each with sardine fillets.
Serves 2 as a light entree.
Sardine spread. Even on their own, the words don’t sound appealing; together, they sound even worse. But I promise–really!–that it’s actually better than you think.
Mash these together: canned sardines, mayonnaise, capers, lemon juice, hot sauce, and S & P.
Serve on top of crackers or toast coated with a thin layer of mustard. Don’t yell at me if your kitchen stinks after making it.
If you go easy on the mayo, or even eliminate it all together, you’ll be left with a heart-healthy spread that will make you not only want to eat it in your underwear (alone, because it smells), but dance in your underwear when you’re finished.