Cured Sardines With Celery And Walnuts

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Washington Post


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1/3 cup coarse sea salt

8 large fresh sardines (heads removed), scaled and gutted

1 tablespoon red wine vinegar

1/4 cup extra-virgin olive oil

1/2 cup walnuts, toasted and coarsely chopped (see NOTE)

4 ribs celery, cut into very thin slices

Pinch crushed red pepper flakes

Freshly ground black pepper

Focaccia bread, sliced and toasted

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