Grilling sardines and pairing with fresh vinaigrette is a staple of countries like Spain and Portugal and can often be found on tapas menus. This salad works perfectly as a simple main course.
|Prep time||15 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the vinaigrette, zest and juice one orange. Combine the orange zest and juice, 4 tbsp of oil, olives, red grape vinegar and salt, and set aside to marinate for at least 30 minutes.
Brush the scaled and gutted sardines with the remaining olive oil and grill over coals or in a griddle pan for 3-4 minutes per side until charred.
Meanwhile, finely chop the celery sticks at an angle (reserving the leaves) and peel and segment the remaining two oranges.
Arrange the orange segments, chopped celery, celery leaves, fennel fronds and anchovies on one side of a serving platter. Top with the olives and vinaigrette and place the sardines on the other half of the platter.