For the Sardine Salad:
    4 Sardines (2 per person)
    20 g broadbeans
    20 g peas
    Mixed Fresh Herbs
    50 g Grana Padano Riserva (for the Grana Padano crisps)
    1 dstspn of Balsamic vinegar
    Extra Virgin Olive Oil to season
    For the Grana Padano mayonnaise:
    4 egg yolks
    250 ml Extra virgin oil
    30 white wine vinegar
    25g Grana Padano “over 16 months”
    Salt & pepper to taste


    For the Sardine Salad:
    Season the sardines with salt and extra virgin olive oil. Place the sardines in an oven-proof dish and cook in the oven for two minutes or until cooked. Once cooked, set the sardines aside. In the meantime, de-shell the peas and broadbeans and blanche them in boiling water for a minute, or to taste. Once cooked, drain and marinade them in the Balsamic vinegar and a glug of Extra Virgin olive oil. Set these aside. For the Grana Padano crisps, create small mounds of grated Grana Padano Riserva on grease-proof paper. Place these into the microwave and cook for 10-15 seconds. Leave on the side to cool.

    For the Grana Padano mayonnaise:
    Whisk the egg yolks, truffle, vinegar and salt and pepper in a bowl, for 30 seconds until the well combined. Gradually add the oil, whisking constantly for about 4 minutes until a mayonnaise emulsion is formed.
    Then add the Grana Padano and set the mixture aside.
    To assemble the salad:
    Place two sardines side by side on a large white plate. Place four small blobs of Grana Padano mayonnaise onto the plate. Scatter the mixed herbs on the plate. Here you can also use 4x leaves of radicchio radicchio per person, if preferred. Dress the plate with a half of the broadbean-pea mix. Add three Grana Padano crisps to the plate. Season with salt and Extra Virgin Olive oil to taste

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