Grosetto-Style Fish Salad
Soups & Salads
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Grosetto-Style Fish Salad

When it’s too hot to cook in summer and you need a handy, fast, filling meal that you can pull together in just minutes, this salad is here to save you. It’s also a good make-ahead dish (let the flavours mingle), which is ideal for packing for picnic lunches for the beach. Traditionally made by boiling a variety of pesce azzuro (oily fish), such as anchovies, sardines and mackerel, the tinned versions of these fish are perfectly suited making this a quick and tasty meal.
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Serves
4
Total Time
20 Minutes
Ingredients
2 tsp of salted capers
10–12 green olives in brine
2 fresh tomatoes, chopped
300 g of tinned sardines (or any other tinned fish, such as tuna or mackerel)
juice of 2 lemons
2 tbsp of extra-virgin olive oil
1 handful flat-leaf (Italian) parsley, finely chopped
Method
Step 1

Rinse the capers of the salt and place in a bowl. Cover with water and let them soak for about 15 minutes.

Step 2

Drain, pat dry, then finely chop. Pit the olives by flattening them with the side of a large knife and pulling out the pit.

Step 3

Chop roughly. Combine the capers, olives and tomatoes in a salad bowl. Drain the tinned fish and crumble into the bowl.

Step 4

Toss with the lemon juice, olive oil and parsley to combine well.

Step 5

Taste for seasoning and, if desired, add freshly ground black pepper (between the fish, capers and olives, you’ve got a lot of flavour going on and you may only need the tiniest pinch of salt, if any).

Recipe Courtesy Of Acquacotta By Emiko Davies (Hardie Grant, £26)

Photography © Lauren Bamford, Emiko Davies

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