Escarole Caesar with Sardines and Hazelnuts

When looking for a sustainable fish option, go for lower on the food chain guys like sardines. They're in their full glory in this umami-packed twist on Caesar.

½ cup blanched hazelnuts
1 (3.75 oz) can sardines, drained
1 clove garlic, finely grated
2 Tbsp. lemon juice, freshly squeezed
1 tsp. Dijon mustard
½ tsp. black pepper, freshly ground
1½ oz Piave or Parmesan cheese, divided
½ cup mayonnaise
2 Tbsp. extra-virgin olive oil
sea salt
1 large head or 2 small heads of escarole (~ 1½ lb), wilted outer leaves removed, inner leaves torn into large pieces

To Serve:
lemon wedges

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Toast hazelnuts on a rimmed baking sheet until deep golden brown, 12-15 minutes. Let cool, then crush or coarsely chop.

Open each sardine with the tip of a paring knife, prying the fillets apart. Remove any bones. Finely chop 2 sardines and transfer to a large bowl. Add garlic, lemon juice, mustard, and ½ tsp. pepper and whisk to combine. Finely grate 1 oz Piave (about two-thirds) into bowl and add mayonnaise and oil; whisk to combine. Season dressing with salt.

Add escarole and three-fourths of hazelnuts to bowl with dressing and toss well to coat; season with salt and pepper.

Divide salad among plates, top with remaining hazelnuts. Shave remaining ½ oz Piave over and break remaining sardines into smaller pieces and scatter on top. Serve with lemon wedges for squeezing over.

Makes 4 servings.