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

Spicy Marinated Vegetables and Sardines on Toast

Photo by Alex Lau

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

Recipe notes

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