Hanoi-Style Sardine and Fennel Salad with Crisp Celery

Begin by preparing the vegetables: slice the fennel bulb paper-thin using a mandoline or sharp chef's knife, keeping the feathery fronds for garnish. Finely dice the celery for crunch and julienne the snow peas.

In a small bowl, whisk together the harissa paste and fresh lemon juice to create a vibrant, spicy dressing.

In a chilled salad bowl, gently combine the sliced fennel, celery, and blanched snow peas. Toss with two-thirds of the harissa-lemon vinaigrette.

Carefully flake the sardines in tomato sauce over the salad, being mindful not to break them into too small pieces; the tomato sauce will act as a secondary dressing, melding with the harissa.

Plate the salad in a wide, shallow bowl. Drizzle with the remaining dressing, finish with a pinch of sea salt, and garnish with the reserved fennel fronds for a bright, aromatic presentation. Serve immediately while crisp.