1 red onion, sliced
1 iceberg lettuce, roughly chopped
150g walnuts, roughly chopped
100g cherry tomatoes
For the dressing:
2tbsp Dijon mustard
1 egg yolk
2 tbsp lemon juice
In a heated griddle pan, place the sardines.
Grill for about 5 minutes on each side and leave to cool down.
Meanwhile, combine the dressing ingredients and mix thoroughly.
In a salad bowl, place the iceberg lettuce, cherry tomatoes, add the onions and walnuts.
Arrange the sardines on top.
Pour over the dressing and serve.
Tip: If the dressing is a bit too strong for you, add a bit of honey.
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