Chopped Salad with Dressing

Salad

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)

Dressing

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. In a small bowl, or jar with a lid, combine dressing ingredients. Whisk or shake to combine and set aside.
2. In a large bowl, toss together chopped romaine, baby kale, fennel, olives and cucumber and small amount of dressing.
3. To serve, divide salad among plates. Top with sliced egg and fish fillets. Drizzle with a touch of dressing.