Sardeles me Lahanosalata – Sardines with Cabbage & Kale Salad
This verdant salad hits all the notes with the crunch of the kale and cabbage, and the briny, savory flavor of the sardines! A well-rounded meal or a healthy, fiber-packed appetizer - either way, it’s delicious!
Serves 4
Ingredients
1 bunch of kale, cut into thin shreds or strips (chiffonade)
½ head of green cabbage, cut into thin shreds or strips (chiffonade)
Extra virgin olive oil, as needed
Salt and freshly ground black pepper, to taste
1 lemon, juiced
1-2 containers of sardines packed in olive oil
Directions
In a large servicing bowl, create a bed with the shredded kale, then place shredded cabbage on top creating a tower of greens with height.
Dress liberally with olive oil, season to taste with salt and pepper, and squeeze the juice from one lemon on top.
Add sardines around the perimeter of the salad, and place a few on top of the cabbage at the center of the dish.
Drizzle with olive oil to finish, and enjoy!
Chef Loi Notes:
You can substitute the tinned sardines for fresh sardines (pan-seared or grilled), or use another preserved fish, as long as it’s packed in olive oil!
Add any additional vegetables or herbs you like, such as onions, scallions, peppers, dill, etc., and make this recipe your own!
If you like a more acidic salad dressing, make a simple red-wine vinaigrette by combining ¼ cup of red wine vinegar with 2/3 cup of olive oil in a resealable container, season with salt, pepper, and dry Greek oregano to taste, closing and shaking until emulsified.