Sardine and celery salad

Indulge in the exquisite flavors of our sardine and celery salad. A harmonious blend of nutritious ingredients that will tantalize your taste buds.

Ingredients:

• 4 lemons, scrubbed in hot water
• 2 cups extra-virgin olive oil
• ¼ cup white vinegar
• 4 garlic cloves, smashed and peeled
• 8 Hawaiian or 4 bird's eye chilies, half left whole, half chopped
• 2 bay leaves
• 1 tablespoon cider vinegar
• 1 tablespoon shoyu (soy sauce)
• 2 teaspoons coarse Hawaiian sea salt or Diamond Crystal kosher salt
• 4 (3.75- to 4.2-ounce) tins sardines in extra-virgin olive oil
• ¼ medium sweet white onion, halved and thinly sliced (1/2 cup)
• 2 garlic cloves, thinly sliced
• Gochugaru (Korean chile flakes), to taste
• 1 tablespoon shoyu (soy sauce)
• 1 tablespoon apple-cider vinegar
• Freshly ground black pepper

Instructions:

1. Using a vegetable peeler, remove the outer yellow part of the lemon in long strips, being careful not to include the bitter white pith. Set aside the lemon flesh and juice for later use. Put the lemon zest strips and olive oil in a saucepan and cook over very low heat for 5 minutes, stirring occasionally. If you see any bubbles forming, lower the heat or briefly take the pan off the heat. Let the oil cool down to room temperature with the lemon zest steeping in it, which should take about an hour. Remove and discard the zest, then transfer the lemon-infused oil to a clean jar or container that can be sealed shut. Store in a cool, dark place. The oil will last for approximately 1 month at room temperature, or for several months in the refrigerator (just remember to bring it back to room temperature before using).
2. In a clean jar or sealable container that can handle heat, mix together hot water, white vinegar, garlic, chiles, bay leaves, cider vinegar, shoyu, salt, and fish sauce; stir until the salt is dissolved. Let the mixture cool down to room temperature. Taste it and adjust the salt as needed. Refrigerate for at least a day before serving. This chile pepper water can be stored in the fridge indefinitely.
3. Place sliced onion in a bowl and cover it with cold water. Allow it to soak for 3 to 5 minutes until it turns slightly translucent. Drain the onion and place it on paper towels to dry.
4. Gently take the sardines out of the can, keeping the oil. Heat a medium skillet over medium-high heat. Pour in the reserved oil from the sardines (or use a neutral oil), add minced garlic and gochugaru to your liking, and cook until they become lightly browned and aromatic, for about 30 to 60 seconds. Add the sardines in a single layer, trying to keep them whole. Pour in the shoyu and vinegar to deglaze the pan.
5. Once the sardines are warmed through, which should take 1 to 2 minutes, transfer them to a serving plate and top with the drained onion and 1/4 cup of the chile pepper water. Season with black pepper to taste and drizzle with 2 teaspoons of the lemon-infused oil. Serve immediately.

Summary:

• Calories: 1498 kcal
• Fat: 100 g
• Protein: 127 g
• Carbs: 20 g
• Potassium: 2778 mg
• Magnesium: 260 mg