Sourdough Toast with French Butter, Sardines, and Parsley Shallot Salad
Sourdough Toast with French Butter, Sardines, and Parsley Shallot Salad
Ingredients
For the Toast and Topping
- 4 slices sourdough bread
- 1/2 cup French butter, softened, as needed
- 2 cans sardines, drained
For the Parsley Shallot Salad
- 1/2 cup fresh parsley, finely chopped
- 1 shallot, finely minced
- 1 lemon, zested and juiced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons capers, drained
- 1/2 teaspoon flaky salt, or to taste
Instructions
- 1
Toast the sourdough slices until golden brown and crisp. This can be done in a toaster or under a broiler.
⏱️ 3 min00
- 2
While the toast is still warm, generously spread the softened French butter over the entire surface of each slice.
⏱️ 1 min00
- 3
Prepare the parsley shallot salad: In a medium mixing bowl, combine the finely minced shallot and finely chopped fresh parsley.
⏱️ 3 min00
- 4
Add the drained capers to the bowl with the shallot and parsley.
⏱️ 1 min00
- 5
Zest the lemon directly into the bowl. Then, squeeze in the fresh lemon juice.
⏱️ 2 min00
- 6
Pour in the red wine vinegar and olive oil. Add the flaky salt to taste.
⏱️ 1 min00
- 7
Toss all the salad ingredients thoroughly until well combined.
⏱️ 1 min00
- 8
Arrange the drained sardines evenly on top of the buttered sourdough toast slices.
⏱️ 2 min00
- 9
Spoon a generous amount of the prepared parsley-shallot salad over the sardines on each piece of toast.
⏱️ 1 min00
- 10
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Toast with French Butter, Sardines, and Parsley Shallot Salad
For the Toast and Topping
- 4 slices sourdough bread
- 1/2 cup French butter, softened, as needed
- 2 cans sardines, drained
For the Parsley Shallot Salad
- 1/2 cup fresh parsley, finely chopped
- 1 shallot, finely minced
- 1 lemon, zested and juiced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons capers, drained
- 1/2 teaspoon flaky salt, or to taste
Instructions
- 1
Toast the sourdough slices until golden brown and crisp. This can be done in a toaster or under a broiler.
⏱️ 3 min00 - 2
While the toast is still warm, generously spread the softened French butter over the entire surface of each slice.
⏱️ 1 min00 - 3
Prepare the parsley shallot salad: In a medium mixing bowl, combine the finely minced shallot and finely chopped fresh parsley.
⏱️ 3 min00 - 4
Add the drained capers to the bowl with the shallot and parsley.
⏱️ 1 min00 - 5
Zest the lemon directly into the bowl. Then, squeeze in the fresh lemon juice.
⏱️ 2 min00 - 6
Pour in the red wine vinegar and olive oil. Add the flaky salt to taste.
⏱️ 1 min00 - 7
Toss all the salad ingredients thoroughly until well combined.
⏱️ 1 min00 - 8
Arrange the drained sardines evenly on top of the buttered sourdough toast slices.
⏱️ 2 min00 - 9
Spoon a generous amount of the prepared parsley-shallot salad over the sardines on each piece of toast.
⏱️ 1 min00 - 10
Serve immediately and enjoy!