Basil Parmesan Sardine Salad

Today’s recipe is a salad to hit all the right hunger spots—a seasonal salad that makes your dreary wintry day a bit brighter. It features canned sardines, which not too long ago was thought of as funky food best served for cats, and has now become trendy in the foodie realm. It’s sustainable, full of heart-healthy omega 3 fats, and contains very little mercury (unlike larger species like tuna).

We’re featuring sardines with white beans and arugula for a filling, robust salad with bite and kick. The vinaigrette is made with our ever-popular Basil Parmesan Dipping Oil and pumped up with even more flavor from lemon juice and parmesan cheese. It’s a dish that tastes exactly how it looks: refreshing, light, and yum.

*Chef’s note: If you absolutely can’t get yourself (or your household) to try sardines or kippers—though you’ll be missing out!—you can substitute cooked chicken slices instead. 

Ingredients

• 3 tablespoons Basil Parmesan Dipping Oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon White Balsamic Vinegar

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• 4 cups arugula

• 1 cup halved grape tomatoes

• 1 cup white beans

• ¼ cup thinly sliced red onions

• 12 ounces canned sardines or kippers, drained*

• ½ cup freshly grated parmesan cheese

Directions

1. Prepare the dressing: whisk together olive oil, lemon juice, vinegar, salt, and pepper; set aside.
2. In a large bowl, combine arugula, tomatoes, beans, and onions; add dressing and toss gently to coat.
3. Arrange the salad: place a large mound of tossed salad on each serving plate. Top with a few sardines and grated cheese.