Recipe courtesy of Cory Vitiello

Sardine Escabeche with Endive, Garlic Croutons, Artichoke Chips and Roasted Tomato Vinaigrette

Getting reviews...
  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Sardines: 

Roasted Tomato Vinaigrette:

Garlic Croutons:

Artichoke Chips:

Directions

  1. For the sardines: Heat 2 1/2 ounces of the olive oil in a saute pan until hot. Dust the sardines in the flour, and then fry in the oil, 1 minute per side. Transfer to a shallow dish and wipe out the saute pan. 
  2. Mix together the vinegar, salt, garlic, chiles, bay leaf, onions, rosemary, thyme and orange zest in a small bowl. Transfer to the pan used to fry the sardines, bring to a boil, and then let simmer, about 15 minutes. Stir in the parsley and remaining olive oil, and then pour the hot marinade over the sardines. Let marinate 1 hour. 
  3. For the roasted tomato vinaigrette: Place a small saucepan over medium-high heat. Cook the garlic and shallots in the olive oil until very lightly browned. Stir in the tomatoes and continue to cook until they burst, giving off their juices. Whisk in the vinegar, mustard, salt, pepper and basil and remove from the heat. 
  4. For assembly: Quickly dip the frisee in ice water for a moment to refresh the leaves, and then dry on a paper towel. Build the salad up with the endive and frisee, tucking the sardines and Garlic Croutons in and around the plate. Spoon the warm vinaigrette over and around the salad, and finish with the Artichoke Chips on top.

Garlic Croutons:

  1. Preheat the oven to 350 degrees F. Heat the olive oil in a saucepan over medium heat and cook the garlic until light brown and giving off a toasty aroma. Let cool, and then strain the oil. Tear the sourdough into rough, 3/4-inch pieces and toss with the garlic oil. Season the croutons with the salt and pepper, adding more if needed, and lay on a baking sheet. Bake about 6 minutes, and then sprinkle the croutons evenly with the Parmesan before returning to the oven until golden brown, 5 minutes longer.

Artichoke Chips:

  1. Heat the oil to 350 degrees F in a large saucepan, making sure to leave about 2 inches from the top. Slice the artichoke into paper-thin slices using a mandoline or vegetable peeler, and then fry until evenly golden brown. Transfer to a paper towel and sprinkle with the salt.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.