SALAD OF BABY SPINACH, SARDINES AND PINE NUTS

Salad of Baby Spinach, Sardines and Pine Nuts image

Browned pine nuts mellows the bitterness of this salad of broiled sardines on spinach from the chef Jonathan Waxman of Barbuto in the West Village of Manhattan.

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 tablespoons olive oil, plus oil for baking sheet
1/2 cup pine nuts
8 whole fresh sardines, gutted but not boned
Juice of 2 lemons
Sea salt
ground black pepper
6 cups baby spinach, rinsed and dried

Steps:

Heat broiler. Brush a baking sheet with a little of the oil. Put 2 tablespoons oil in a small sauté pan, add pine nuts. Cook on low, stirring frequently, until lightly browned. Set aside.
Rinse and dry sardines, place on the baking sheet and dribble with 2 tablespoons oil and half the lemon juice. Season with salt and pepper. Broil sardines until lightly browned, turning once, about 2 minutes per side. Remove from heat.
Place spinach in a shallow serving bowl, add remaining 2 tablespoons oil, remaining lemon juice, the pine nuts and salt and pepper to taste. Toss. Arrange sardines on top and serve.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 239 milligrams, Sugar 1 gram, TransFat 0 grams