MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sardine Salad
 Categories: Seafood, Citrus, Vegetables, Herbs
      Yield: 4 servings
 
      2 tb Red onion or shallot;
           - fine chopped
      1 ts Grated lemon zest; plus:
      3 tb Lemon juice; more as needed
           Salt
      8 oz Sardines (2 tins); packed in
           - olive oil
      1 tb Dijon mustard
      1 lg Celery rib; fine chopped
           Black pepper
      2 tb Capers or cornichons or
           - chopped pepperoncini
           - (optional)
    1/4 c  Dill or parsley leaves and
           - tender stems; chopped
           - (optional)
 
  In a medium bowl, stir together the red onion, lemon
  zest, lemon juice and a pinch of salt. Let sit about 5
  minutes to mellow the onion's sting.
  
  Add the sardines and their oil, along with the mustard.
  Use a fork to mash the sardines and vigorously stir
  until the mixture is creamy. Add the celery, a few
  grinds of pepper, and capers or herbs, or a combination,
  if using. Stir to combine. Taste and adjust seasonings
  with salt, pepper and lemon juice. (Sardine salad will
  keep, refrigerated, for 3 days.)
  
  Recipe by Ali Slagle
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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