I recently returned from a culinary pilgrimage/road trip to the Deep South where I indulged in epicurean delights to my heart's desire. It was great while it lasted. However, I returned to Maryland and immediately went into detox mode, vowing to end the summer with salads. It's been quite refreshing to lighten up my meals and pull together fresh ingredients on a whim. This salad embodies that approach. It was prepared with mesclun greens from my patio garden, tabouleh, sardines, kalamata olives, and toasted caper breadcrumbs. The final product was flavorful and nutritiously dense (e.g., high in protein, calcium, iron, fiber, omega 3 fatty acids, Vitamin A, and Vitamin C). The caper breadcrumbs were my favorite element of the salad, elevating it to new heights.
Sardine & Olive Mesclun Salad
Ingredients:
- 1 tbs Panko breadcrumbs
- 1/2 tsp capers
- 1 cup Mesclun greens
- 1 tsp balsamic vinegar
- 1 tbs tabouleh
- 2 sardines
- 4 kalamata olives
Directions:
Heat a small skillet over low heat. Add panko breadcrumbs and capers. Toss together and lightly toast for 1 to 2 minutes. Set aside.
Wash mesclun greens and dry in a salad spinner. Toss greens with balsamic vinegar and transfer to a plate. Top with tabouleh, sardines, olives, and caper breadcrumbs. Enjoy!
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