This week on Good Food, noted cookbook author Patricia Wells shares her ideas for making a meal out of salad.  I was particularly interested in her use of raw sardines and poached chicken.  Below is a recipe for her Sardine Tartines with Herb Spread, Tomatoes and Mixed Greens.

Sardine Tartines with Herb Spread, Tomatoes and Mixed Greens
from Salad as a Meal by Patricia Wells

A handful of mixed fresh sharp herb leaves, such as coriander, fennel, basil, and tarragon
2 tablespoons oil drained from canned sardines (or extra-virgin olive oil)
2 shallots, trimmed, peeled, halved, and minced
3 tablespoons extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
8 whole sardines, filleted (see Note), or 2 tins top-quality sardine fillets packed in olive oil
8 slices Multigrain Sourdough Bread, toasted
16 thin slices ripe heirloom tomatoes
Fresh fennel fronds or parsley leaves, for garnish
About 4 cups mixed salad greens
Classic Vinaigrette or dressing of choice
1.  Prepare the herb spread: In the food processor or blender, combine the herbs and the sardine oil.  Puree.  Transfer to a small bowl.
2.  In a small bowl, combine the shallots, olive oil, 1 teaspoon coarse salt, and pepper to taste.  Toss to blend.  Place the sardine fillets, skin side down, on a flat, shallow dish.  Scatter with the shallot mixture.  (Store the sardines, covered, in the refrigerator for up to 8 hours.)
3.  Spread the toasts with the herb spread.  Arrange the tomato slices on top, and season with salt and pepper.  Place 2 sardine fillets, skin side up, on top of the tomatoes.  Garnish with the fennel fronds or parsley.  In a large bowl, toss the mixed greens with just enough dressing to coat the ingredients lightly and evenly.  Arrange the dressed mixed greens alongside, and serve.

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