milled salt and black pepper
8 whole, cleaned, or deboned and butterflied, sardines
3T white-wine vinegar
1/3 cup olive oil
salt and pepper, to taste
3 or 4 salad onions, chopped
2-3T chopped Italian parsley
500g small potatoes, scrubbed and halved
curly endive leaves
Season the sardines and moisten with some olive oil. To make a dressing, whisk the vinegar with the third of a cup of oil and season to taste.
Add the onions and parsley. Barbecue the sardines until just cooked.
Meanwhile boil the potatoes until tender and mix with half of the dressing.
Arrange the endives on four plates, add the potatoes and two sardines per plate, and spoon over the rest of the dressing.
Serves 4 as a starter
This recipe originally appeared in our 2014 Food Issue
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