Salad of sardines and eggs
This is a recipe that can be thrown together in the time it take to boil an egg. Serves 4 for lunch
- 4 free range eggs
- fresh leaves of one lettuce (preferably buttercrunch)
- 2 avocados
- 2 oranges
- 2 radishes
- 1 can sardines in olive oil
- handful of fresh Italian parsley
- crema di Balsamic
Put the eggs on to simmer for about 7 minutes while you prepare the other ingredients.
Wash the lettuce leaves.
Peel the avocados and cut into chunks.
Peel the oranges with a knife, removing all the white pith and then slicing or cutting into segments.
Slice the radishes as thinly as possible.
Lay the lettuce leaves on a platter and arrange the avocado, orange slices and radish on top.
Cool the eggs a little, peel and cut into halves. Place these evenly over the salad, add the sardines and parsley and drizzle the oil over with a little salt and pepper.
Finally squeeze a little crèma di balsamic, very sparingly over everything and serve with crusty bread and butter.