Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Sardine Caesar Salad
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 340
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 68 mg
- Sodium
- 442 mg
This twist on the classic Caesar salad really delivers whether you’re a sardine lover or just looking for more ways to use tinned fish. In addition to anchovies, we add a few sardines to the dressing to make it extra creamy and savory. The rest of the sardines from the tin are tossed with the romaine, distributing a little of their flavor in each bite and boosting the salad’s protein and calcium. Homemade garlicky croutons and a hit of Parmesan round out this delicious salad. Serve it as a first course or side salad, or take advantage of the extra heartiness from sardines and make it a light main course.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 340
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 68 mg
- Sodium
- 442 mg
Ingredients
Croutons:
Dressing and Salad:
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Directions
Special equipment:
a mini food processor- Preheat the oven to 400 degrees F.
- For the croutons: Combine the olive oil and the peeled garlic in a small skillet over low heat. Adjust the heat so the garlic is simmering and cook until the edges are just light golden, about 3 minutes. Remove from the heat and let the garlic steep in the oil for about 5 minutes. Remove the garlic cloves, reserving 1 of them for the dressing. Discard the remaining cloves or save for another use.
- Scatter the bread cubes on a rimmed baking sheet and drizzle with the garlic oil. Toss well to coat the bread evenly. Bake, tossing halfway through, until crisp and golden, 8 to 10 minutes. Place the croutons in a bowl and toss immediately with the Parmesan to coat evenly. Season with salt and pepper and let cool.
- For the dressing and salad: Combine 2 of the sardines, the egg yolk, anchovies, lemon juice, the reserved garlic clove, mustard, Worcestershire, 1/2 teaspoon salt and a generous grinding of black pepper in a mini food processor. Pulse until smooth. With the processor running, pour the oil through the feed tube and process to make a thick dressing.
- Pour the dressing into a salad bowl. Add the rest of the drained sardines and use a fork to break them into large pieces (don’t mash them up too much). Add the chopped romaine and croutons and toss to coat in the dressing. Sprinkle with the Parmesan and season with more salt and pepper if needed. Toss again and serve immediately.
