Ingredients

For the dressing:

• 1 c. olive oil
• 1/4 c. sherry vinegar
• zest and juice of 2 clementines
• 1 shallot, thinly sliced
• 12 nice black olives, pitted and halved
• sea salt to taste

For the salad:

• 1/2 head romaine lettuce
• 1/2 head bibb lettuce
• 1/2 head red lettuce
• 8 oil-packed sardines
• 4 clementines, peeled and sliced into 1/4" rounds
• sea salt to taste

Preparation

To make the dressing: whisk together olive oil, vinegar, clementine juice, zest, and shallots in a medium bowl. Add olives, season with salt, set aside.

To make the salad: Divide the heads of lettuce into individual leaves and distribute among 4 plates or bowls. Place two sardines and four clementine slices on each salad. Drizzle each salad with dressing and season with sea salt.

Jose Andres Foods