Mediterranean Sardine Salad

Mediterranean Sardine Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 slices (1-inch-thick) rustic peasant bread
  • 5 tablespoons EVOO
  • 2 large cloves garlic halved
  • 2 tablespoons grainy mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • Salt and pepper
  • 1 bag (5 oz.) baby arugula
  • 1/2 large head radicchio (about 4 oz.), torn
  • 3 cans (3.75 oz. each) sardines, drained and coarsely flaked


Preheat a grill pan over medium-high heat. Brush the bread with 2 tablespoons EVOO and grill, turning once, until well marked and crisp, about 5 minutes. Rub both sides with the garlic. Cut into 1-inch cubes.

In a large bowl, combine the mustard, lemon juice and honey. Whisk in the remaining 3 tablespoons EVOO; season with salt and pepper. Add the arugula and radicchio and toss to coat. Divide among 4 plates and top each salad with the sardines and croutons.