AT A GLANCE
Substitute fresh anchovy fillets when in season.
|01||Rinse sardines, pat dry and layer with half the garlic in a non-reactive bowl. Season generously with sea salt, add lemon juice and enough vinegar to cover them. Cover with plastic wrap and refrigerate for at least 8 hours or until sardines begin to turn white.|
|02||Carefully transfer sardines from marinade to a shallow glass or ceramic dish. Add remaining garlic and pour olive oil over. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving.|
|03||For piquillo pepper vinaigrette, place all ingredients in a blender and process to a coarse consistency. Transfer to a bowl, cover with plastic wrap and refrigerate until required.|
|04||Place sardines and garlic slices on toast with mizuna leaves and serve drizzled with piquillo pepper vinaigrette.|
Note Piquillo peppers are available from Simon Johnson, The Essential Ingredient and delicatessens. Substitute with a roasted, peeled and deseeded red capsicum.