Sardine Escabeche Salad

Ingredients

For the homemade sardines in escabeche:

• 500 g fresh sardines, cleaned and gutted

• 100 ml white wine vinegar

• 100 ml olive oil

• 1 red onion, thinly sliced

• 2 cloves garlic, crushed

• 1 bay leaf

• 1 sprig of thyme

• 1 tsp black peppercorns

• Salt

For the salad:

• 150 g green beans, cooked al dente

• 150 g new potatoes, boiled and sliced

• 2 ripe tomatoes, cut into wedges

• 1 small red onion, finely sliced

• 2 hard-boiled eggs, quartered and marinated with citrus, turmeric, and mild chili

• A handful of Niçoise olives (or black olives)

• Fresh basil leaves

• Lettuce leaves

• Salt and pepper

• Extra virgin olive oil

• Balsamic vinegar

Preparation

Sardines in Escabeche

1. Prepare the sardines:

   • Generously salt the fresh sardines and let them rest for 15 minutes.

   • Rinse thoroughly with cold water and pat dry with paper towels.

2. Coating:

   • Dredge each sardine in flour, tapping off the excess.

3. Cooking:

   • Heat a pan with a generous drizzle of olive oil.

   • Brown the floured sardines over medium-high heat, 2–3 minutes per side, until golden and crispy.

4. Prepare the marinade (escabeche):

   • In a saucepan, combine vinegar, olive oil, onion slices, crushed garlic, bay leaf, thyme sprig, and peppercorns.

   • Bring to a boil, then simmer gently for 5 minutes to infuse the flavors.

5. Assembly:

   • Place the hot sardines in a clean dish or jar.

   • Immediately pour the hot marinade over the sardines to cover them completely.

6. Rest and maturation:

   • Let cool to room temperature, cover, and refrigerate.

   • Marinate for at least 12 hours, ideally 24 hours, before serving.

Salad

1. Arrange potatoes, green beans, tomatoes, red onion, olives, and lettuce in a large serving dish.

2. Add the drained sardines from the marinade, placing them attractively.

3. Scatter the hard-boiled eggs and basil leaves.

4. Season with salt, pepper, a drizzle of olive oil, and a splash of vinegar or lemon juice.

5. Gently toss just before serving.

Notes:

• The tangy marinade of the sardines adds freshness and a flavor different from the classic tuna in Niçoise salad.

• This version is perfect for a summer lunch or a light meal.