Tinned Sardine and Celery Salad

Directions

1. Finely chop 1/2 of a shallot (as small as you can!).
2. In a bowl (smaller than a cereal bowl) mix together the sugar, salt and red wine vinegar.
3. Add shallot to mixture and set aside while you prepare the salad.
4. Line a plate with a paper towel.
5. Heat the oil in a small pan at medium heat, after 1 min, check the heat by letting a drip of water fall on the oil. If it sizzles, its ready to add capers.
6. Fry the capers for about 2 minutes (you can always remove a couple and try them, we're looking for a crisp!).
7. Once the capers are done, remove them with a slotted spoon and place them on the paper towel-lined plate.
8. **A note about Kewpie mayo: its different from traditional mayonnaise because it's made with only egg yolks—not whole eggs—and with rice or apple vinegar and no added salt or sugar. This makes it slightly richer and sweeter, and I'm obsessed.
9. In a mixing bowl (larger than a cereal bowl) combine mayo, mustard, lemon juice, drained pickled shallots, 1 tablespoon of chives and lemon zest.
10. Whisk together until all the ingredients are incorporated.
11. Remove sardines from tin and place them in (yes, another) small bowl.
12. Break up the fillets with a fork until they are roughly shredded.
13. Add shredded sardine fillets along with the 3/4 of chopped celery stalks to the mixing bowl with the dressing.
14. Mix the ingredients until the dressing coats the celery and the sardines.
15. Add the rest of the celery (i like to have some pieces less-dressed than the others, so at this stage I just give the salad one light toss leaving a few pieces of celery a little naked).
16. Add capers to salad, and then taste. adjust salt and pepper to your liking.
17. Arrange salad in bowl and sprinkle the remaining chives, celery leaves, and taragon leaves.