| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Tamara4 |
1 |
servings |
INGREDIENTS
| 24 |
|
Sardines; filleted & seasoned |
|
|
; with salt and |
|
|
; pepper |
| 1 |
c |
Plain flour |
| 150 |
g |
Butter |
| 1/2 |
c |
Olive oil |
| 2 |
|
Spanish onions |
| 6 |
|
Artichoke hearts; pre- marinated in |
|
|
; oil |
| 1 |
|
Continental cucumber; sliced length ways |
|
|
; and de-seeded |
| 2 |
|
Red capsicum |
| 2 |
|
Green capsicum |
| 3/4 |
c |
Black olives; stones removed |
| 1 |
c |
Sun dried tomatoes |
| 100 |
ml |
Balsamic vinegar |
| 2 |
c |
Olive oil |
|
|
Salt and pepper |
| 2 |
|
Lemons; cut into wedges |
INSTRUCTIONS
FOR THE SALAD
FOR THE DRESSING
Prepare the salad first. Slice and dice all salad ingredients (slicing
thinly at 1/2cm length). For eye appeal it is important to have everything
cut to the same size.
Prepare the dressing. In a blender add the sun dried tomatoes, balsamic
vinegar and some salt and pepper. Blend quickly. Pour in oil, a quarter at
a time blending in between each addition. Remove and adjust seasoning. Mix
some of the dressing with the salad ingredients. This mixture will last up
to 5 days, remembering to turn every day to distribute the settled
dressing.
Spread some of the remaining dressing over plates so that a thin layer
covers the surface. Then arrange some salad on each plate.
Dip sardines in flour, shaking off excess. When all sardines have been
floured, heat half the oil and half the butter in a pan, when hot add
sardines and cook quickly on both sides. (Do not over crowd the pan)
Transfer the cooked sardines to paper towel to drain then cook the
remaining sardines.
Arrange the sardines on top of the salad and serve immediately.
Converted by MC_Buster.
Per serving: 6977 Calories (kcal); 707g Total Fat; (88% calories from fat);
95g Protein; 109g Carbohydrate; 737mg Cholesterol; 4072mg Sodium Food
Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 15 Vegetable; 1 1/2 Fruit;
135 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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