Lunch · Vietnamese · 15 min
Hanoi-Style Sardine and Fennel Salad with Crisp Celery
- Calories
- 191
- Protein
- 14g
- Carbs
- 19g
- Fat
- 5g
Ingredients
- 41.2 g Sardines in tomato sauce
- 77.3 g Fennel, bulb, thinly sliced
- 64.4 g Celery, finely diced
- 96.6 g Snow peas, blanched and julienned
- 21.0 g Harissa hot red pepper paste
- 9.7 ml Fresh lemon juice
Method
- 01Begin 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.
- 02In a small bowl, whisk together the harissa paste and fresh lemon juice to create a vibrant, spicy dressing.
- 03In a chilled salad bowl, gently combine the sliced fennel, celery, and blanched snow peas. Toss with two-thirds of the harissa-lemon vinaigrette.
- 04Carefully 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.
- 05Plate 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.
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