I came up with this recipe because I received green bell peppers and lettuce in my CSA and wanted to use them up. I'm normally not a fan of salads (too cold and the ingredients seem so disparate and uncombined in taste sometimes), but this one is very good! Do not drain the oil from the sardine can - it makes for a flavorful salad dressing, since all the sardine taste is infused into it.
- 2 bell peppers, any color (reds are probably best because they are sweeter and also make the dish more colorful)
- 2 tins (3.75 oz each) of sardines soaked in pure olive oil (I used the Season Brand from Costco)
- 1 can (16 oz) garbanzo beans, drained and rinsed
- 1 can (drained weight 6 oz) black olives, drained, rinsed, and sliced
- 1 head of red leaf lettuce, shredded
- 1 thinly sliced shallot
- 1 lemon
- black pepper
Preparation
1. Halve the bell peppers and place them cut side down on a baking sheet. Broil the peppers until the skin has blistered black (about 10 mins). Once cool, remove the blistered top layer from the peppers and slice thin.
2. Mix together the lettuce, garbanzo beans, and olives. Serve on plates.
3. Top each plate with 2 sardines, sliced peppers, shallots, squirt of lemon juice, and black pepper. Use the oil in the sardine can as dressing.
4 servings
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