You usually make a salad, but make is too strong a word for what goes on here. It’s just a matter of boiling some eggs and tossing together a few ingredients for a tasty and filling lunch. Perhaps we could say this salad is easy to assemble.
The only suggestion I have is to boil the eggs enough for them to peel easily, cut cleanly, and form beautiful wedges. Still, it tasted great. More surprising was how long this simple salad kept us going. We all thought it didn’t look like much, but no one was hungry for hours afterwards.
Sardine, egg and dukkah salad
- 1 tin of sardines
- 2 hard boiled eggs, peeled and cut into wegdes
- a handful of rocket leaves
- other leafy greens
- 10 black olives
- 8 capers
- 1 tablespoon of dukkah (recipe here)
Artistically layer all ingredients across two plates. Start with the leafy greens, then arrange the sardines, egg and olives across the top. Scatter the rocket and capers over that, then top all that with dukkah.
You don’t have to use sardines. A milder fish would work just as well if you have sardine-averse diners at your table.
This household prefers fish in springwater if it’s tinned. If you can get sardines in good-quality olive oil, then it would be worth the effort.
Source: Food and Wine magazine, January 2015