Sardine, Avocado And Radish Salad With Upland Cress
- 1 to 2 tins, depending on how many you want on each salad of two layer brisling sardines in olive oil, drained
- 2 avocados, split, pit removed and sliced into rounds
- 4 large radishes, sliced thinly
- 1 tablespoon plus 1 teaspoon fresh chives, cut into batons
- 1 tablespoon flat leaf parsley
- 1 or 2 lemons
- extra virgin olive oil
- kosher salt and fresh ground pepper
- 1 bunch of upland or water cress
- Carefully remove the sardines with a fork from the can. The idea is to keep them whole. Place then into a shallow flat container and squeeze the juice half a lemon over them. Sprinkle them with half the parsley and 1 teaspoon of chives. Season them with a pinch of pepper and salt. Let them sit for 15 minutes.
- While they are sitting attractively place the avocado into bowls. Now place 4 to 6 sardines into each bowl and then scatter the radishes over the top. Tuck in small bunches of cress. Garnish with remaining chives and parsley. Dress with a squeeze of lemon juice and some more olive oil. Season with salt and fresh ground pepper and serve.
tins, avocados, radishes, fresh chives, flat leaf parsley, lemons, extra virgin olive oil, kosher salt, water
Taken from food52.com/recipes/6658-sardine-avocado-and-radish-salad-with-upland-cress (may not work)