How to Use Canned Sardines — From a Michelin Star Chef! | CHOW-TO

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and are gluten-free.

Blister red bell peppers on a charcoal grill until charred all around.

Transfer the charred peppers to a bowl and cover to let them steam, which will help loosen the skin for peeling.

Peel the skin off the peppers using a spoon or the back of a knife, leaving some char for flavor.

Remove the stems, veins, and seeds from the peppers, but keep some seeds for texture if desired.

Cut the peeled peppers into strips, mimicking the size of sardine fillets.

In a bowl, combine the cut peppers with 2 to 3 tablespoons of olive oil, Sherry vinegar, sea salt, and a sprinkle of smoked paprika. Mix well and let marinate for at least 2 minutes.

Prepare the salad by cutting romaine hearts into triangular pieces and adding whole parsley leaves for an herbal touch.

Unveil the canned sardines, removing them from the brine and cleaning them off the bone if desired.

Dress the marinated peppers and their juices into the salad mixture, adding more olive oil as needed.

Layer the salad starting with the marinated peppers, followed by the romaine and sardines on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens