Serves: 4 | Preparation Time: 30 min
- 1/4 cup sea salt
- 2 cups white-wine vinegar
- 1 dozen sardines, scaled and filleted (ask your fishmonger to do it for you if you like)
- 1 cup extra-virgin olive oil
- 4 cloves garlic, chopped fine
- 1 lemons, zested, plus juice
- 1 bunch parsley, finely chopped
- 1/2 tablespoons ground white pepper
- 1/2 bunch chicory
- 1 blood orange, segmented
To cure the sardines: Pour salt into one medium bowl, vinegar into another. Coat the sardines with salt and let them sit on a large plate or tray for 10 minutes. Remove any excess salt from sardines and dip them in the vinegar,then lay them on another large plate for 15 minutes.
For the marinade: In a medium casserole dish or bowl, combine the olive oil, garlic, lemon zest, half the lemon juice, parsley, and white pepper.
Add the sardines to the marinade so that they’re completely covered. Cover the dish with plastic wrap and refrigerate for 24 hours.
Remove from refrigerator, and on a serving platter, combine the cured sardines with chicory and blood-orange segments.
Dress the salad with remaining lemon juice, 1 tablespoon of the marinade, and a drizzle of extra-virgin olive oil, and season with salt and white pepper.
Serve with warm crusty bread. (I like to warm the sardines with the bread and then add to the salad).