Step-by-Step Guide to Prepare Mario Batali Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, quick sardine salad with orange vinaigrette & capers for 2. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have quick sardine salad with orange vinaigrette & capers for 2 using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Quick Sardine Salad with Orange Vinaigrette & Capers for 2:

1. Prepare (1) 5 oz. packet of spring mix or baby arugula
2. Make ready 12-16 grape or cherry tomatoes, halved
3. Take 1 medium carrot, julienned or shredded
4. Make ready 1/4 of a small mild/sweet onion, very thinly sliced
5. Make ready 1 medium orange of a sweet variety (like Navel or Valencia)
6. Prepare 1.5-2 Tablespoons vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.)
7. Get fresh cracked black pepper
8. Make ready 1/4-1/3 teaspoon kosher salt
9. Prepare 1.5-2 Tablespoons olive oil
10. Make ready 1 small can of sardines in olive oil (My can was 4.375 oz, but they vary.)
11. Make ready capers in vinegar

Instructions to make Quick Sardine Salad with Orange Vinaigrette & Capers for 2:

1. Put salad greens, onions, tomatoes, and carrots in a large mixing bowl.
2. Add freshly cracked pepper to taste, salt (start on the lower end of the measurements), and squeeze in the juice of the orange. - - Tip: Rolling the orange with firm pressure right before squeezing will break the pulp and release more juice.
3. Drizzle in olive oil (start with 1.5 Tablespoons) and vinegar (start with 1.5 Tablespoons) and toss thoroughly. - - Adjust seasoning as desired.
4. Divide the dressed salad mixture over two plates and top each with half of the canned fish and capers to taste. - - I like to add a little extra cracked pepper here. ;) - - Enjoy!

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