Chopped Salad with Dressing

Chopped Salad with Dressing

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.

2-4 people
  • Ingredients


    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

  • Directions
    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.

Nutritional Analysis

2 to 4
Total Fat
21.6 g
Saturated Fat
2.1 g
86 mg
173 mg
7.5 g
2.3 g
2.6 g
10.6 g
479 mg

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