Roasted broccoli salad with sardines, shallots and mint
4 servings
30 minutes
This salad is the embodiment of Balkan culinary elegance. South Slavic cuisine is renowned for its ability to combine simple ingredients to create rich, deep flavors. Here, crispy, lightly caramelized broccoli harmonizes with tender sardines, while shallots soaked in wine vinegar add a piquant touch. Fresh mint lends a refreshing, light aroma to the dish. This salad can be served as a light dinner or a savory appetizer with meat dishes. Its main feature is the contrast of textures and flavors: salty sardines, sweet-tart onions, and soft, sautéed broccoli create a multifaceted gastronomic pleasure. Highlighting the richness of Yugoslav culinary traditions, it remains simple to prepare and surprisingly delicious.
1
Place the shallots in a small bowl and cover with vinegar. Let sit for 15-30 minutes.
- Shallots: 1 head
- Red wine vinegar: to taste
2
In a cast-iron skillet, heat olive oil over high heat. Salt the broccoli and sauté in batches for 2 minutes on one side until lightly browned, then on the other side. Transfer the cooked broccoli to a plate. Sauté all the broccoli florets this way.
- Olive oil: 1 tablespoon
- Broccoli cabbage: 450 g
- Salt: to taste
3
Arrange broccoli with sardines, onion, and mint leaves on serving plates. Season with salt. Serve at the table.
- Broccoli cabbage: 450 g
- Sardines: 120 g
- Shallots: 1 head
- Salt: to taste