Sustainable Summer Salad
Ingredients.
15 filets of anchovies
5 filets of sardines
4 cups arugula and salad mix
1 cup roasted peppers, sliced
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon onion flakes
Juice of 1 lemon
Olive tapenade
4 slices of bread, toasted
Toast and dressing.
In a large mixing bowl, combine 4 cups of arugula and salad mix along with 1 cup of sliced roasted peppers.
Pour the dressing over the arugula and salad mix, and toss gently to coat the greens evenly.
Lay the 15 filets of anchovies and 5 filets of sardines on top of the salad mix.
Serve the salad alongside the olive tapenade toast, providing a delicious and flavorful accompaniment.
Mix salad.
Start by toasting 4 slices of bread until golden brown. Spread olive tapenade on the toasted bread slices.
In a separate small bowl, whisk together 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 1 teaspoon of onion flakes, and the juice of 1 lemon to create the dressing. Adjust the quantities to your taste preference.