Vegetable Salad with Sardines
A bright, seasonal salad where canned sardines meet crisp young turnip, sweet tomatoes, and juicy cucumbers. No mayonnaise — just greens, fish, and a mustard-olive dressing that combines sharpness, a hint of sweetness, and the fruitiness of good olive oil.
This is the classic Mediterranean logic of a salad: a simple oil dressing with mustard emulsifies with water, gently coating the vegetables, while the rich sardines add protein and substance. Young turnip, with its slight peppery bite, is an unexpected but very summery component that adds crunch to the salad.
Helpful Pointers
Instead of sardines, you can use sprats, anchovies, or pieces of smoked or salted fish such as salmon — the salad will be more filling. Use ripe, fragrant tomatoes: they set the flavor of the dish, so in winter cherry tomatoes are a better choice. Young turnip can be swapped for radish or daikon if you want a less peppery flavor. Whisk the dressing into a smooth emulsion and add it right before serving, so the vegetables don’t release their juices.
Serve immediately after dressing, while the vegetables are still crisp. With the fish added, it’s a complete light dinner; in its base version, it’s a fresh appetizer alongside a main course.
Part of Mediterranean cuisine — 21 more recipes in the section.
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Ingredients
Instructions
Mix all the ingredients for the dressing.
Peel the turnips and cut them into small wedges along with the tomatoes. Cut the cucumbers into thick slices. Tear the lettuce into large pieces by hand. Break the sardines into small pieces with a fork.
Combine all the prepared ingredients in a deep bowl, dress, and toss.
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