From chef Philip Wojtowicz of Big Sur Bakery & Restaurant. Check Santa Monica Seafood, King Fish in Glendale or Los Angeles Fish Co. for availability of sardines.
5 basil leaves
2 parsley leaves
1/4 cup golden balsamic vinegar
1 tablespoon Dijon mustard
1/8 teaspoon white pepper
1/2 cup plus 2 tablespoons
8 fresh whole sardines (about
1 1/2 pounds)
Freshly ground black pepper
1/4 cup olive oil
2 tablespoons chopped
1 head frisée lettuce (about 3 cups)
1/2 pint cherry tomatoes, sliced
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