14-ouncecan of boneless, skinless, sardines, drained
2 to 3Romaine lettuce leaves, cut into bite size pieces
½tomato, quartered
1hard boiled egg, quartered
¼cupblack olives, packed only in water and salt
¼cupcucumber slices, cut into half moons
Fresh herbs such as oregano and chives, finely minced
Salt and pepper to taste
INGREDIENTS FOR THE ANCHOVY VINAIGRETTE
2Tbsp.fresh lemon juice
6Tbsp.extra virgin olive oil
2anchovy fillets, finely minced
Salt and pepper to taste
Instructions
In a small saucepan, bring water and salt to a boil and blanch green beans just until bright green and tender crisp, about 2 minutes. Drain green beans and rinse under cold water for 1 to 2 minutes.
Put the vinaigrette ingredients into a container with a lid, shake well. Refrigerate unused portion.
Arrange around a platter in separate mounds, the tomatoes, green beans, lettuce, hard boiled egg, cucumbers and olives. Place sardines in the middle of the platter and garnish with fresh herbs. Drizzle salad with the Anchovy Vinaigrette and season with salt and pepper to taste.