Sardines and celery are a winning combination in this salad, but you could easily swap the lettuce for jarred white beans or cooked grains to bulk things up
A simple sardine and celery salad, and a puttanesca sauce made with sardines instead of anchovies and served on soft polenta
ittle fish, big flavour. A tin of silvery sardines bathed in oil or tomato will give you a headstart on dinner, whether they’re left whole, flaked or mashed to toss through pasta or traybakes, piled on to just-boiled rice or a slice of toast . And their strong, umami flavour means you don’t need many of them to pack a proper punch, whether that’s in a sauce, such as today’s puttanesca to spoon over polenta , or folded through a salad..
Add the garlic, chilli, chopped tomatoes, tomato puree and 100ml water, season and simmer for 15 minutes, until thickened. Stir in the drained sardines, olives and capers, and cook for another five minutes.Keep whisking for a few minutes, until it is cooked and comes away from the sides of the pan, then stir in the butter and season.
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