Sardine Toast + Fennel and Parsley Salad

Serves 4 | Prep Time: 10 minutes | Cook Time:none

Lemony, crunchy and fatty. These are principle flavors and textures that make food so enjoyable. Serve as is or serve the salad family style with the sardines and crunchy toast tossed in.

Ingredients

2 tins sardines
1-2 bulbs fennel, halved cored and thinly sliced; fennel fronds reserved 1/2 bunch parsley, leaves and tender stems
Fresh lemon juice, from about 1 lemon
Extra virgin olive oil
To serve: toasted pumpernickel or country bread and some fresh mayo or aioli

Chef Tips

If you’re not a fan of the anise flavor of fennel, opt for celery or a combination of celery and radishes.

Look for fresh horseradish (it should look vibrant and not too dry) when it’s available. It’ll add brilliant, yet pleasant pepperiness to the end result.

Preparation

Step 1

Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Taste and adjust seasoning again with salt and pepper. Add more lemon juice if you like; it should be fairly bright.

Drizzle with olive oil (about 2-3 tablespoons if you insist on measuring), toss to coat. Transfer to a serving bowl and grate more horseradish over before serving.

Step 2

Toast or grill bread with a drizzle of olive oil. Spread on some mayo or aioli top with toast with one or two sardines. Place a handful of the fennel and parsley salad on top.