For the sardines: Heat 2 1/2 ounces of the olive oil in a saute pan until hot. Dust
in the flour, and then fry in the oil, 1 minute per side. Transfer to a shallow dish and wipe out the saute pan.
Mix together the vinegar, salt, garlic, chiles, bay leaf
, 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.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.