Sardines12sardine fillets 4 clovesgarlic, thinly sliced2lemons, juice onlyAbout 375 mlwhite wine vinegar 185 ml (¾ cup) extra-virgin olive oil8thick slices ciabatta bread, toasted½ cup baby mizuna or baby herb leavesPiquillo pepper vinaigrette120 gm (about 7) piquillo peppers (see note)1 clovegarlic2 tbspred wine vinegar80 ml (1/3 cup) extra-virgin olive oil
Rinse sardines, pat dry and layer with half the garlic in a non-reactive bowl. Season generously with sea salt, add lemon juice and enough vinegar to cover them. Cover with plastic wrap and refrigerate for at least 8 hours or until sardines begin to turn white.
Carefully transfer sardines from marinade to a shallow glass or ceramic dish. Add remaining garlic and pour olive oil over. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving.
For piquillo pepper vinaigrette, place all ingredients in a blender and process to a coarse consistency. Transfer to a bowl, cover with plastic wrap and refrigerate until required.
Place sardines and garlic slices on toast with mizuna leaves and serve drizzled with piquillo pepper vinaigrette.
Note Piquillo peppers are available from Simon
Johnson, The Essential Ingredient and delicatessens. Substitute
with a roasted, peeled and deseeded red capsicum.