Recipes

CHEF TSHEPISO'S Romaine Salad and Sardine Aioli
lucky star sardines
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Cooking Time
30 Minutes

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Serves
2

INGREDIENTS

  • SALAD
  • Lucky Star Sardines in Vegetable Oil 1 tin (120 g)
  • Romaine lettuce 2 heads
  • Medium eggs, soft boiled and halved 3
  • Parmesan cheese, shaved or grated 1⁄4 cup
  • French bread, cut in small cubes 2 cups
  • Olive oil 1⁄4 cup
  • Salt and pepper to taste
  • AIOLI
  • Reserved sardine oil 1⁄4 cup (60 ml)
  • Medium cloves of garlic, minced 2
  • Lemon juice 2 Tbsp (30 ml)
  • Dijon mustard 1 tsp (5 ml)
  • Worcestershire sauce 1 tsp (5 ml)
  • Mayonnaise 1 cup (250 ml)
  • Lukewarm milk 1⁄2 cup (125 ml)
  • Parmesan or any hard cheese, finely grated 1⁄2 cup
  • Salt and pepper to taste

METHOD

  1. SALAD:
  2. Preheat the oven to 190°C, line a large baking tray with paper and set aside.
  3. In a large bowl, evenly drizzle the olive oil over the bread chunks.
  4. Then evenly sprinkle salt and pepper over the bread.
  5. Toss gently until well coated, spread the bread cubes into a single layer on a baking sheet.
  6. Bake until golden, for about 15 - 20 minutes, turning once halfway through cooking in order to brown all sides of the croutons.
  7. Remove from the oven, and let cool completely. (Can be stored in an airtight container).
  8. Cut the lettuce into half, you may also roughly chop the leaves for serving, if desired.
  9. Place the lettuce onto a platter, add the drained sardines, cut in halves, reserving the vegetable oil.
  10. Top with cheese, croutons and boiled eggs. Season and serve.
  11. AIOLI:
  12. Using a blender, blend together the garlic, reserved sardine oil, Dijon mustard, half cup of mayonnaise and milk until smooth.
  13. Whisk the lemon juice and Worcestershire sauce together and add the remaining mayonnaise, cheese, salt and pepper and whisk until combined.
  14. Taste and adjust to your liking. (The dressing can be kept in a fridge for about a week.)

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