Sardines with preserved lemons, herbs, and butter lettuce from Lure: Sustainable Seafood Recipes from the West Coast (page 97) by Ned Bell and Valerie Howes

  • scallions
  • chives
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  • EYB Comments

    Preserved lemons must be refrigerated at least 1 month. Can substitute anchovies or herring for sardines, basil for all or a portion of chives, and store-bought preserved lemons for the homemade version specified in this recipe.

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Notes about this recipe

  • Eat Your Books

    Preserved lemons must be refrigerated at least 1 month. Can substitute anchovies or herring for sardines, basil for all or a portion of chives, and store-bought preserved lemons for the homemade version specified in this recipe.

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