By Chef Jo Ann Kim
August 2021
Serves 2-3
Ingredients
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1 avocado, sliced
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2 small heads chicory, any variety
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1 tin sardines
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1 watermelon radish, thinly sliced
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1 persian cucumber, sliced
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TOMATO VINAIGRETTE
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1/4 cup Flamingo Estate olive oil
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2 ripe tomatoes
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1 tbsp white shoyu
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3 sprigs oregano
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1/2 tsp fennel, ground
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1 tsp sugar
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1/2 tbsp lemon juice
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pinch salt and pepper
Steps
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MAKE VINAIGRETTE
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Quarter tomatoes and use a sharp knife to slice away peel,
saving the flesh and juice. Smash the tomato flesh until few
chunks remain, then whisk together with remaining dressing
ingredients. Season with salt and pepper to taste.
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Tear chicory leaves into large pieces and arrange on serveware.
Layer the rest of salad ingredients on top, adding the sardines
last.
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Dress with tomato vinaigrette just before serving.
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Enjoy!