When looking for a sustainable fish option, go for lower-on-the-food-chain guys like sardines. They’re in their full glory in this umami-packed twist on Caesar.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 325°. Toast hazelnuts on a rimmed baking sheet until deep golden brown, 12–15 minutes. Let cool, then crush or coarsely chop.
Step 2
Open each sardine with the tip of a paring knife, prying the fillets apart. Remove any bones. Finely chop 2 sardines and transfer to a large bowl. Add garlic, lemon juice, mustard, and ½ tsp. pepper and whisk to combine. Finely grate 1 oz. Piave (about two-thirds) into bowl and add mayonnaise and oil; whisk to combine. Season dressing with salt.
Step 3
Add escarole and three-fourths of hazelnuts to bowl with dressing and toss well to coat; season with salt and pepper.
Step 4
Divide salad among plates, top with remaining hazelnuts. Shave remaining ½ oz. Piave over and break remaining sardines into smaller pieces and scatter on top. Serve with lemon wedges for squeezing over.
Recipe notes
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