Sardines hold a special place in my heart, evoking memories of carefree and innocent times spent with my high school friend Pascal. Being the only child of busy working parents, Pascal’s home became a place for us to gather and enjoy our favorite vinyl records. Each of us would bring the latest record to share. I too sometimes snuck out my brother’s records. I remember the terror of coming home and carefully placing it back so he won’t know. Pascal used to bring out sardine cans and toast bread while smoking. It was so” French” of him and we all loved being there, eating sardines while listening to Rod Stewart, Billy Joel and David Bowie.

Ingredients:

• 1 can white beans (drained and rinsed)
• 2 cans sardines (4.5 oz cans in olive oil)
• 1 cup cherry tomatoes (halved)
• 2 green onions (chopped)
• 1 to 2 jalapenos (chopped, seeds removed for milder heat)
• 1 cup fresh Italian parsley (chopped)

Dressing:

• Juice of 2 large lemons
• 1/3 cup olive oil
• 1 tablespoon sumac
• 1 tablespoon Aleppo pepper
• 2 cloves of garlic

Instructions:

1. Carefully debone the sardines and chop them into roughly 1-inch pieces.
2. Combine all the ingredients in a mixing bowl.
3. In a separate small bowl, thoroughly mix the dressing ingredients.
4. Pour the dressing over the sardine mixture and toss gently to coat evenly.
5. Serve the salad with toasted Tuscan bread and savor the flavors of nostalgia and friendship.