Zesty Chopped Salad with Sardines & Preserved Lemon
Chopped Salad With Sardines and Preserved Lemon
Chopped Salad With Sardines and Preserved Lemon
Ingredients
- ¼ cup high-quality extra-virgin olive oil, plus additional for drizzling
- ¼ cup (or more) finely minced preserved lemon (seeds removed), plus brine as necessary; or preserved lemon puree
- 1 small red onion, sliced thinly
- 1 lb. Persian or English greenhouse cucumbers, chopped into bite-sized pieces
- 12 oz. assorted tomatoes, chopped into bite-sized pieces
- ¾ cup assorted olives (such as Castelvetrano, Kalamata, Cerignola, or niçoise), pitted and halved
- 3 cups salted pita chips
- Kosher salt (optional)
- 2 cans (4–5 oz. each) sardines in oil, drained
Instructions
Step 1
To start making the dressing for your chopped salad, grab a medium bowl and pour in ¼ cup of extra-virgin olive oil. Next, take your preserved lemon—make sure you’ve removed the seeds—and finely chop it until you have about ¼ cup. If you’re using preserved lemon paste, measure out the same amount. Add the chopped lemon or paste to the bowl with the olive oil. Now, whisk everything together until it’s well combined and smooth. You should see a beautiful blend of golden oil and the vibrant specks of lemon, which will add a lovely zing to your salad!
Step 2
In a large bowl, start by adding the thinly sliced small red onion, making sure to separate the rings for even distribution. Next, toss in the bite-sized pieces of cucumber and tomatoes, along with the halved olives. This colorful mix will set the stage for a refreshing salad. Once everything is in the bowl, drizzle your dressing over the top and gently toss the ingredients together until they are well coated. Now, it's time to add the crunchy pita chips. Sprinkle in the 3 cups of salted pita chips, and mix everything together carefully to avoid crushing the chips. Take a moment to taste the salad, and if you feel it needs a little extra zing, consider adding more preserved lemon or its brine. Finally, give it a sprinkle of kosher salt if needed to enhance all those vibrant flavors.
Step 3
Once your salad is beautifully arranged in a large shallow bowl, it's time to add some delicious flair. Open two cans of oil-packed sardines, making sure to drain them well to avoid any excess liquid. Carefully halve the sardines crosswise with a sharp knife, creating bite-sized pieces that are easy to enjoy. Nestle these lovely sardine halves right into the salad, spreading them out evenly for a delightful presentation. To finish it off, drizzle a little more olive oil over the top to enhance those rich flavors and tie everything together. Your salad is now ready to shine!
Nutrition Information
My Tip
To enhance the flavor of your chopped salad, let the sliced red onion soak in cold water for about 10 minutes before adding it to the mix. This will mellow its sharpness and make for a more balanced bite alongside the sardines and preserved lemon.
Leftovers
To store your Chopped Salad with Sardines and Preserved Lemon, keep it in a glass container with a tight-fitting lid in the fridge for up to 2 days. When you're ready to enjoy it again, simply give it a gentle toss and let it come to room temperature for the best flavor.
Make It Your Own
For a delightful twist, swap the sardines for grilled shrimp and add a squeeze of fresh lime juice to brighten the flavors. This change will give your salad a lovely seafood flair while keeping it light and refreshing!