Salad of sardines and eggs

11:30 am on 8 December 2014

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.


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