Tinned sardine salad

Last week I asked Justin to pick up lemons, i.e. two lemons. Instead, he picked up 10. Ten lemons? So, I've been trying to make recipes with, you've got it, lemons.

Today it is tinned sardine salad. A few years at a heart conference the speaker was musing about how much healthier Americans would be if each person ate at least two servings of fish a week. Gads, I live 1 block from a fish market and I still have difficulty. I know, I know, fish is expensive. So, I've started compromising; instead of only eating fresh, I figure that tinned is better than nothing! Although I must admit that I'm using tinned sardines because nowhere in a 20 mile  (probably 50) radius sells fresh sardines. I promise to update this post if I ever find a haul.

Ok, now for the recipe, which was inspired by the restaurant Sandwhich.

Sardine salad

Serves 2.

2 Lemons
Olive oil
Fresh black pepper
Kosher salt.
1 head bibb lettuce
Roasted red peppers
Manchego cheese
2 tins sardines (I prefer sardines in olive oil rather than sunflower oil)

Slice two lemons thinly. Place in a thin dish, sprinkle with pepper and salt and cover with olive oil. Leave on counter in cool location overnight. (I did this only for 10 hours, which I don't think was enough. The longer you leave it, the softer and more edible they become, although I would stick them in the fridge after 24 hours.) Don't be shy with the olive oil like I was.

Open red peppers and drain them. Retain sardine juices.Below are the sardines I got from Whole Foods.

 Wash each piece of lettuce individually. Divide equally between two plates. Cut up red peppers if they are too large. Place on lettuce. Add sardines, cover with lemon slices, and top with cheese. Drizzle remaining olive oil from lemons on each salad and maybe the oil in the sardine cans.

Voila!