Mediterranean Sardine
Spring Salad

Mediterranean Sardine
Spring Salad

Salad Ingredients

  • 1 bunch asparagus, bottoms trimmed and cut in half
  • 3 bell peppers (assorted colors), seeds removed and chopped
  • 2 tbsp extra virgin olive oil
  • salt and black pepper, to taste
  • 1 red onion, chopped
  • 1 cucumber, chopped
  • 10 oz. package grape tomatoes, halved
  • 1 can garbanzo beans, drained and rinsed
  • 1 jar (6 oz.) pitted Kalamata olives
  • 2 cans Crown Prince Natural Mediterranean Style Brisling Sardines (do not drain)

Vinaigrette Ingredients

  • ½ cup red wine vinegar
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 2 tsp chopped fresh oregano
  • ½ lemon, zested and juiced
  • ½ cup extra virgin olive oil
  • salt and black pepper, to taste
Mediterranean Sardine Spring Salad

Directions

Set oven to broil.

Place asparagus and bell peppers into a shallow baking dish. Drizzle with olive oil and sprinkle with salt and black pepper. Put under broiler and broil for 15-20 minutes or until vegetables start to char. Remove from oven and allow to completely cool.

Whisk together vinaigrette ingredients, taste and season as needed. Set aside.

Place all ingredients including the finished vinaigrette in a large mixing bowl. Carefully toss together and mix well.

Serve immediately or allow the salad to marinade in its own juices for a couple of hours before serving.

Serves: 4-6

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Chef Jan Hill

Meet Chef Jan Hill

Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.

My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.

I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.

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