There was a lot of talk on the in the comment forum about Friday’s post on sardines. One of the comments came from Chef Dave Schy, who offered the following recipe for Sardine Salad. The following recipe, with more photos, originally appeared on his website Newtaste.
| Ingredients:4 Yukon Gold Potatoes, medium size 1 Can Sardines In Water, 3.5 oz. 1 Can Sardines In Oil, 3.5 oz. 2 Tbs. Olive Oil 2 Tbs. Red Vinegar 2 Tbs. Lime Juice 1/2 tsp. Salt 1/4 tsp. Pepper |
Finely Chopped Vegetables:5 Tbs. Red Onion 4 Tbs. Celery 4 Tbs. Red Bell Pepper 2 Tbs. Green Olive 3 Tbs. Cilantro 1 Tbs. Jalapeno |
Instructions:
Place potatoes into a large pot. Cover with an ample amount of cold water. Place potatoes on stove over high heat. Bring water to a boil.
Boil potatoes for about 28 minutes. Water should be at a medium boil as opposed to a rolling boil. Cooking at a full boil will break up the potatoes.
Potatoes are ready when they just start to split open. Test for doneness by inserting a small knife into the potato. They should be just cooked, not overcooked.
Remove potatoes from the water. Let cool for 1 or 2 hours on the counter.
Gather and prep the Finely Chopped Vegetables. Place them onto a large platter.
Peel the skin from the potatoes. Cut the potatoes into medium size pieces.
Place potatoes into a large bowl. Add the finely chopped vegetables to the bowl.
Open both cans of sardines. Remove the sardines and place onto a large plate. Reserve 2 tablespoons of the sardine oil.
Chop the sardines into medium size pieces.
Note: Some sardines come skinless.
Add chopped sardines to the bowl.
Add olive oil, sardine oil, vinegar & lime juice.
Sprinkle with salt and fresh ground pepper.
Use a spatula or heavy spoon to chop and mix all of the ingredients together.
To Serve: Place a scoop of the sardine salad onto a plate and garnish with raw vegetables such as avocado, tomato, cucumber, green pepper, carrots and so on.
Dave Schy is a professional chef and creator of the New Taste Journal, a free recipe driven website.
In May Dave will be cooking and speaking up at the Mayo Clinic in Rochester MN.
Schy believes that a coordinated effort between workplace cafeterias, internet education and home cooking can be the best way to teach people how to cook and eat healthy. Visit his website for details.
Get Fooducated: 
iPhone App 
RSS Subscription or Email Subscription
Follow us on twitter: twitter.com/fooducate on facebook: facebook.com/fooducate
