Grilled Vegetable Salad with Sardines and Preserved Lemons

by Marisa Olsen in


 

image.jpg

I threw this salad together in an effort to clear out my fridge and cabinets. We grilled the vegetables but you can certainly roast them and add any vegetable you like. If you don't like sardines, you can certainly skip those too.

Grilled Vegetable Salad with Sardines and Preserved Lemons

Serves two

The salad
1 small bunch of asparagus
1/2 fennel sliced into chunks
1/2 red pepper sliced
A few slices of feta
olive oil
salt  
pepper
1 large handful of mixed greens
2 slices of day old bread

Heat grill to medium. Toss vegetables in a bowl with olive oil, salt, and pepper. Place vegetables on grill and cook for ten minutes.

While the vegetables are grilling, heat a skillet on the stove with olive oil, add the slices of bread and toast on each side for two to three minutes. Put aside.

Place lettuce in a large bowl, add the grilled vegetables and slices of feta. Add the toasted bread. 

The sardines
1 can of sardines soaked in olive oil
1 preserved lemon, minced
1/2 lemon, ready for squeezing

Open the can of sardines, debone, and chop finely in a small container. Add the preserved lemon and mix together. 

Add the sardines to the salad. Toss with a little more olive oil and squeeze a few drops of lemon in the greens. Sprinkle with salt and pepper, and enjoy. 

image.jpg