Substitute fresh anchovy fillets when in season.
- 12 sardine fillets
- 4 cloves garlic, thinly sliced
- 2 lemons, juice only
- About 375 ml white wine vinegar
- 185 ml extra-virgin olive oil (¾ cup)
- 8 thick slices ciabatta bread, toasted
- ½ cup baby mizuna or baby herb leaves
Piquillo pepper vinaigrette
- 120 gm piquillo peppers (see note) (about 7)
- 1 clove garlic
- 2 tbsp red wine vinegar
- 80 ml extra-virgin olive oil (1/3 cup)
- 1Rinse 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.
- 2Carefully 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.
- 3For 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.
- 4Place 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.
Drink Suggestion: Bone-dry fino sherry. Drink suggestion by Max Allen