recipe 
yields
8 Servings
16 sardines, prepped for grilling
3 tablespoons olive oil, divided
Salt and pepper to taste
½ lemon
½ peach, sliced and pickled (pickling liquid: 1 cup cider vinegar, ½ cup sugar, ¼ cup water)
2 fresh peaches, sliced
¼ bunch cilantro, picked
2 breakfast radishes, shaved
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 cup roasted almonds
Ingredients
Almond Purée
steps
- Toss sardines in 2 tablespoons oil and season with salt and pepper. Grill and then season with lemon and remaining tablespoon of extra virgin olive oil.
- For peach salad, simply toss ingredients together.
- For almond purée, boil almonds in water until tender, reserving cooking liquid. Purée, adding cooking liquid as needed, and season to taste.
- To plate, divide almond purée on the bottom of 8 plates. Portion out peaches alongside 2 sardines each plate.
Date Published: 05.22.14
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- from Chef Adrian Villarreal of The Spence, Atlanta, GA
