Sardine Tomato Arugula Salad

• 150 g (150 g canned sardines in olive oil, drained) — Canned sardines in oil, drained
• 80 g (80 g baby arugula) — Raw baby arugula
• 100 g (100 g cherry tomatoes) — Raw cherry tomatoes
• 12 g (1 tbsp (12 g) extra-virgin olive oil) — Extra-virgin olive oil
• 15 g (1 tbsp (15 g) fresh lemon juice) — Fresh lemon juice
• 5 g (2 tbsp (5 g) fresh flat-leaf parsley, chopped) — Fresh flat-leaf parsley

Method

1. 1Drain the sardinesOpen the sardine can, lift the fish into a fine strainer without crushing them, and weigh 150 g drained sardines.1 minLook for: The sardines remain in large pieces and no packing oil drips from the strainer.Safety: Use a can opener that leaves no sharp metal edge and keep the sardines chilled.
2. 2Wash and dry the produceRinse the arugula, tomatoes, and parsley, then dry each one thoroughly with a clean towel.1 min 30 secLook for: The leaves and tomato skins are clean and dry with no water collected beneath them.Safety: Use a towel reserved for clean produce.
3. 3Cut the tomatoes and parsleyHalve every cherry tomato and chop all 5 g parsley into fine pieces.1 minLook for: Every tomato exposes a clean cut face and the parsley is evenly chopped.Safety: Use a stable board and a sharp clean knife.
4. 4Whisk the lemon parsley dressingWhisk all 12 g olive oil with all 15 g lemon juice and all chopped parsley for 45 seconds.45 secLook for: The dressing is lightly emulsified and evenly flecked with green parsley.Safety: Use a clean bowl and utensil.
5. 5Dress the arugula and tomatoesToss all arugula and tomatoes with two-thirds of the lemon parsley dressing until every leaf has a light sheen.45 secLook for: The arugula remains airy and the tomatoes are distributed throughout without liquid pooling.Safety: Dress the leaves immediately before serving to prevent wilting.
6. 6Add the sardines and serveTransfer the complete dressed salad to a plate, arrange every sardine piece over it, and spoon the remaining dressing over the fish.45 secLook for: Every measured ingredient is served and the sardines remain distinct over glossy arugula and tomatoes.Safety: Declare the fish allergen; serve immediately or refrigerate below 40°F and discard after 2 hours at room temperature.