This lovely chopped salad is as gourmet as it is delicious. Fennel complements the crisp romaine while the briny olives and sardines provide a lovely umami flavour. Topped with a tarragon dressing, this salad is packed with nutrients and flavour. Add it to your menu and wow your guests. Recipe courtesy of Chef Rodney Bowers.
1 medium romaine heart, roughly chopped (1)
2 cups baby kale (500 mL)
1/4 cup chopped cucumber (60 mL)
1/4 cup cherry tomatoes (60 mL)
1/4 cup chopped fennel (60 mL)
12 pitted baked black olives (12)
2 hard boiled eggs, halved (2)
1 can of sardines or mackerel (1)
1 shallot finely sliced (1)
1/2 cup canola oil (125 mL)
3 Tbsp lemon juice (45 mL)
1 Tbsp fresh chopped parsley (15 mL)
1 Tbsp fresh chopped chives (15 mL)
1 Tbsp chopped tarragon (15 mL)
2 tsp Dijon mustard (10 mL)
1/2 tsp chili flakes (2 mL)
1 clove garlic, finely minced (1)
Salt and pepper to taste
1 medium romaine heart, roughly chopped (1)
2 cups baby kale (500 mL)
1/4 cup chopped cucumber (60 mL)
1/4 cup cherry tomatoes (60 mL)
1/4 cup chopped fennel (60 mL)
12 pitted baked black olives (12)
2 hard boiled eggs, halved (2)
1 can of sardines or mackerel (1)
1 shallot finely sliced (1)
1/2 cup canola oil (125 mL)
3 Tbsp lemon juice (45 mL)
1 Tbsp fresh chopped parsley (15 mL)
1 Tbsp fresh chopped chives (15 mL)
1 Tbsp chopped tarragon (15 mL)
2 tsp Dijon mustard (10 mL)
1/2 tsp chili flakes (2 mL)
1 clove garlic, finely minced (1)
Salt and pepper to taste
When you get to know Canadian Canola, you just might fall in love.
