Spicy Marinated Vegetables and Sardines on Toast

Name: Vegetables and Sardines on Toast
Yield: 4 servings
Ingredients: 1½ teaspoons coriander seeds; ½ teaspoon fennel seeds; 8 small any color carrots (about 6 ounces total), scrubbed; 2 small shallots, peeled; 1 small serrano chile; ⅓ cup sherry vinegar; Kosher salt; 6 radishes, trimmed; 2 tablespoons olive oil, plus more for drizzling; ½ baguette, split in half lengthwise; 1 garlic clove, peeled; ¾ cup mayonnaise; 3 3.75-ounce cans sardines in water, drained; 1 lemon; A spice mill or mortar and pestle

By Andy Baraghani

August 15, 2017

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Alex Lau

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Recipe notes