Subj : Re: sardine salad
To   : JIM WELLER
From : Dave Drum
Date : Mon Aug 15 2022 04:59:00

-=> JIM WELLER wrote to DAVE DRUM <=-


 DD> Title: Sardine Salad
 DD> 2 tb Fine chopped red onion or
 DD> - shallot
 DD> 1/4 c  Dill or parsley leaves and
 DD> - tender stems; chop'd (opt)
 DD> By: Ali Slagle
 DD> RECIPE FROM: https://cooking.nytimes.com

 JW> Most meat and fish salads that end up as sandwich fillings are bound
 JW> with mayo but olive oil and lemon juice plus mustard instead of egg
 JW> as an emulsifier makes for a fine dressing too.

 JW> Horseradish or chopped up dill pickles make nice sardine salad
 JW> additions as well as all her various tasty add-ins.

From the pre-ramble accompanying the recipe: For a vivid take on lunchtime 
tuna salad, use oil-rich sardines and skip the mayonnaise. Emulsifying 
the deeply seasoned oil from the sardine tin with lemon juice and mustard 
makes the salad creamy like mayonnaise does but with flavors that are 
more intense and pronounced. Add any of the sharp, crunchy, fresh pops 
you like in your tuna or whitefish salad, such as capers, cornichons, 
pickled peppers or herbs, and eat this sardine salad over greens, on a 
bagel or English muffin, or between two slices of toast.

https://cooking.nytimes.com/recipes/1023320-sardine-salad

There is also a nice pixture of her finished product - which looks
pretty loose to me.

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Sardines on Toast
 JW>  Categories: Bread, Fish, Condiments, Sardines
 JW>       Yield: 2 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sardines w/Sun-Dried Tomato & Capers
 Categories: Seafood, Vegetables, Herbs, Chilies
      Yield: 1 serving

  3 3/4 oz Tin olive oil packed sardines
           - drained
    1/2    Fresh lemon
        pn Salt & ground black pepper
    1/4 ts Cayenne pepper
    1/2 ts Dried oregano
    1/2 ts Dried thyme
        pn Crushed red pepper flakes
      2 cl Garlic; chopped
      2 tb Chopped sun-dried tomatoes
      1 tb Capers

  Place the sardines on a small plate. Squeeze the lemon
  half over the sardines; season with salt, black pepper,
  cayenne pepper, oregano, thyme, and crushed red pepper
  flakes. Scatter the garlic, sun-dried tomatoes, and
  capers over the mixture.

  RECIPE FROM: https://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

.... I tasted a grapefruit beer once and it terrified me to the core.
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