1 large sweet cicely, sliced thinly
1 tablespoon of white wine vinegar
2 tablespoons of olive oil
12 green olives, pitted and chopped
1 minced garlic clove
Salt and black pepper to taste
Lemon juice to taste
1 can of sardines in conserve
1 tablespoon of finely chopped parsley
1 large sweet cicely, sliced thinly
1 tablespoon of white wine vinegar
2 tablespoons of olive oil
12 green olives, pitted and chopped
1 minced garlic clove
Salt and black pepper to taste
Lemon juice to taste
1 can of sardines in conserve
1 tablespoon of finely chopped parsley
Slice the sweet cicely bulb into thin strips, discarding any tough parts
Mix them together in a bowl with the vinegar, oil, olives, and garlic
Refrigerate for one to two hours
Use this time to chop the sardines, seasoning them with lemon juice
Add the ingredients just before serving
Stir well and sprinkle chopped parsley on top
