
Spicy Marinated Vegetables and Sardines on Toast
A delicious french dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
161 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 1/2 teaspoons coriander seeds
- 1/2 teaspoon fennel seeds
- 8 small any color carrots (about 6 ounces total)
- scrubbed
- 2 small shallots
- peeled
- 1 small serrano chile
- 1/3 cup sherry vinegar
- 6 radishes
- trimmed
- 2 tablespoons olive oil
- plus more for drizzling
- 1/2 baguette
- split in half lengthwise
- 1 garlic clove
- peeled
- 3/4 cup mayonnaise
- 3 (3.75-ounce) cans sardines in water
- drained
- 1 lemon
Instructions
- 1
Preheat oven to 425°F.
- 2
Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool.
- 3
Coarsely grind in spice mill or with mortar and pestle; transfer to a medium bowl.
- 4
Using a mandoline, shave carrots, shallots, and chile into thin rounds; transfer to bowl with spices.
- 5
Add vinegar and season with salt.
- 6
Using your hands, massage mixture 20–30 seconds (this is just to get the flavors to meld faster).
- 7
Let sit 10 minutes.
- 8
Shave radishes on mandoline into bowl with carrot mixture and add 2 Tbsp. oil.
- 9
Toss to combine and let vegetables sit another 5–10 minutes.
- 10
Meanwhile, tear baguette halves into 4" pieces and place on a baking sheet.
- 11
Drizzle with oil and bake until golden brown and edges are lightly charred, 5–8 minutes.
- 12
Remove toast from oven and rub cut sides with garlic; season lightly with salt.
- 13
Spread a layer of mayonnaise over each toast.
- 14
Top with a few sardines, then drained vegetables.
- 15
Finely grate a bit of lemon zest over each.