A bold, layered salad that showcases sardines and asparagus, this beautiful dish adds variety to your weekday dining. If you prefer tuna to sardines or have fish from the night before, go ahead and use that instead.
Nutrition per serving may change if servings are adjusted.
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon whole-grain mustard
¼ teaspoon dried tarragon
Pinch of salt
Pinch of freshly ground pepper
1 clove garlic, crushed
½ bunch asparagus, tough ends trimmed
2 large hard-boiled eggs, (see Tip)
1 5-ounce bag mixed salad greens, (about 5 cups)
10 cherry tomatoes
1 4-ounce can sardines, drained
6 olives, (optional)
Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
Bring 1 inch of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes. Drain and place under cold running water until cooled.
Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using). Remove the garlic from the dressing, stir to combine and drizzle over the salads.
Make Ahead Tip: Hard-boil the eggs and refrigerate for up to 4 days.
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
358 calories;26 g fat(4 g sat); 4 g fiber; 9 g carbohydrates; 23 g protein; 205 mcg folate; 262 mg cholesterol; 4 g sugars; 0 g added sugars; 3,521 IU vitamin A; 27 mg vitamin C; 292 mg calcium; 4 mg iron; 379 mg sodium; 831 mg potassium
Vitamin A (70% daily value), Folate (51% dv), Vitamin C (45% dv), Calcium (29% dv), Iron (22% dv)
I was looking for omega 3 recipes. My father is well past 80 with a healthy heart and has eaten sardines since childhood. Quick and easy.
Pros: Make ahead and add the sardines at serving time. I use sardines in mustard sauce.
April 22, 2013
Spring on a plate!
This reminds me of a quicker Salade Nicoise. It is beautiful on the plate and is a full meal with a side of bread. It is very quick to assemble and an easy weeknight dinner during asparagus season.
Pros: Beautiful, Springy, Healthy, Satisfying
April 14, 2010
This salad is great. I had never eaten sardines before, but I wanted to try them since they are so rich in omega 3 and they're a "greener" fish choice. They taste a lot like light tuna, not super fishy or strong at all. I love tarragon, and the dressing is light and tasty. I added some radishes because I had a bunch, and they were a nice addition