Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest
Juice of 1 lemon
1 teaspoon Dijon mustard
1 tablespoon rinsed capers
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 finely diced stalks celery
Two 4.4-oz cans olive-oil-packed (drained) sardines
Coarse salt and freshly ground black pepper
Lettuce, for serving
Preparation
Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl.
Gently fold in sardines and season with salt and pepper. Serve on lettuce.
