Baby Spinach with Sardines and Blood Orange
You might think this is odd but I am a HUGE lover of sardines.
- they are cheap
- they are healthy
- they taste delicious
- they are versatile and can be used in SO many different dishes
My most favorite brand here in China is Ayam Brand – they sell them in many different oils and sauces : in extra virgin olive oil with chili, in spicy sauce, in teriyaki sauce, in salted black beans and in my favorite, of course, extra virgin olive oil. I eat them weekly in my salads, to make sauces, with my eggs on toasts. They are seriously so convenient and packed with good and healthy fats!
A few weeks back, before my Italy trip I used them in this salad with baby spinach and blood oranges. I loved the contrast between the sweetness of the orange and the savoriness of the sardines.
Here is the step by step recipe. Enjoy and HAPPY WEEKEND!!!
- 50 g baby spinach, washed
- 1 can of Ayam brand sardines in extra virgin olive oil
- 1/2 blood orange (peeled and sliced)
- 1 tbsp extra virgin olive oil (I used the organic Alce Nero)
- salt and pepper
- 1 tsp pinenuts
First thing first, take your lovely sardines
remove them from the oil, put them on a plate and cut them in half to remove the internal bone
On a plate, lay the baby spinach and the sliced blood orange
and sardines. Season with salt and pepper and give it a good drizzle of extra virgin olive oil. Add some pine nuts and serve!