This is Chef Rodney Bowers' go-to salad that eats like a meal. It's full of leafy greens, filling protein and bright crunchy red onions. Enjoy with a slice or two of toasted whole grain bread for a healthy and satisfying lunch or light dinner.
Salad1medium romaine heart, roughly chopped
2 cups baby kale
2 hard boiled eggs, halved
1 cup canned white beans, drained and rinsed
1 small smoked mackerel fillet, torn into bite sized pieces substitute 1 can tuna, drained and roughly flaked, if desired)
1/2 cup Quick Pickled Onions, recipe follows
optional chopped fresh parsley or basil, for garnish
Garlicky Dressing1/2 cup extra virgin olive oil
3 tbsp lemon juice
2 tsp Dijon mustard
1 clove garlic, finely minced
to taste salt and pepper
Quick Pickled Onions1medium red onion, finely sliced
1 cup apple cider or white wine vinegar
2 tbsp sugar
1 tbso salt
2-3 slices jalapeno pepper, optional
1. Assemble Garlicky Dressing. In small bowl combine lemon juice, dijon mustard and garlic. Slowly whisk in olive oil until smooth and combined. Season to taste with salt and pepper.
2. To serve, toss together chopped romaine, baby kale, beans and pickled onions with a small amount of Garlicky Dressing. Plate on large serving platter. Place halved eggs and torn mackerel pieces on top and garnish with chopped fresh herbs, if desired.
For Quick Pickled Onions
1. In small saucepan, heat up vinegar, sugar and salt until hot and sugar dissoves.
2. Pour over onion and jalapeno slices and let stand at least 1/2 hour. Store covered in the refrigerator.
Serving Size: 2 main course sized salads, or 4 side salads