Tinned sardine and celery salad

Delight in the flavorful mix of tinned sardines and crunchy celery in this refreshing salad recipe. Perfect for a quick and delicious meal!

Ingredients:

• Tinned Sardine Salad
• 3 tablespoons Kewpie mayo (specifically, Kewpie) is
• 1 tablespoon whole grain mustard
• 2 tablespoons lemon juice
• 1 can sardines (packed in oil)
• 3 celery stalks (cut on the bias)
• pickled shallot
• 2 tablespoons chives (finely chopped)
• zest of 1 lemon
• 3-4 fresh tarragon leaves (for garnish, and also taste))
• 5-6 celery leaves (for garnish)
• 1 tbs capers, drained, fried
• 2 tablespoons olive oil
• quick pickled shallots
• 1 teaspoon caster sugar
• 1 dash kosher salt
• 3 tablespoons red wine vinegar
• 1/2 shallot (finely chopped)

Instructions:

1. Finely dice 1/2 of a shallot into very small pieces!
2. In a bowl (smaller than a typical cereal bowl), combine the sugar, salt, and red wine vinegar.
3. Mix in the shallot and let it sit while you prepare the salad.
4. Place a paper towel on a plate.
5. Warm the oil in a small pan over medium heat. After 1 minute, test the temperature by dripping a bit of water into the oil. If it sizzles, it's ready for the capers.
6. Sauté the capers for approximately 2 minutes (you can take out a couple to taste for crispiness).
7. Once the capers are crispy, use a slotted spoon to transfer them to the paper towel-lined plate.
8. **Regarding Kewpie mayo: it differs from regular mayonnaise as it uses only egg yolks—not whole eggs—along with rice or apple vinegar and without extra salt or sugar. This gives it a slightly richer and sweeter flavor, which I adore.
9. In a mixing bowl (larger than a cereal bowl), mix together mayo, mustard, lemon juice, drained pickled shallots, 1 tablespoon of chives, and lemon zest.
10. Whisk until all the components are well combined.
11. Take out the sardines from the can and put them in yet another small bowl.
12. Use a fork to break down the sardine fillets until they are roughly shredded.
13. Combine the shredded sardine fillets with about 3/4 of the chopped celery stalks into the mixing bowl with the dressing.
14. Mix until the dressing evenly coats the celery and sardines.
15. Add the remaining celery (I prefer some pieces to have less dressing, so I lightly mix the salad to leave a few celery pieces with less dressing).
16. Include the capers in the salad and taste. Adjust salt and pepper according to your preference.
17. Plate the salad and sprinkle the leftover chives, celery leaves, and tarragon leaves on top.

Summary:

• Calories: 847 kcal
• Fat: 72 g
• Protein: 27 g
• Carbs: 27 g
• Potassium: 1064 mg
• Magnesium: 85 mg