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Cured Sardines and Puntarelle Salad
Provided by: Chef Frank Castronovo
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Once in decline, fresh domestic sardines are making a big, splashy comeback. Local fishmongers like Wild Edibles are packing them into their display cases like, yep, sardines. These silver-bellied members of the herring family are loaded with fat (the good omega-3 kind), not to mention flavor. They’re terrific grilled or home-cured and tossed into a perky winter salad as in this recipe from Frank Castronovo of Frankies 457 Court Street Spuntino. --Robin Raisfeld & Rob Patronite
Ingredients
1/4 cup sea salt2 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
2 lemons, zested, plus juice of 1
1 bunch parsley, finely chopped
1/2 tablespoons ground white pepper
1 bunch puntarelle (or chicory)
1 blood orange, segmented