Pantry big ass salad with mackerel and balsamic vinaigrette

Drop the eggs into boiling water, turn the heat down to medium and simmer 10 to 12 minutes.

Move the pot to the sink and run cold water over the eggs about three minutes, then peel.

Shave the fennel very thin on a mandolin and lay it down first.

Add the roasted red bell pepper, then a hefty amount of kalamatas and pepperoncinis.

Add a halved hard boiled egg, then the feta, then the canned mackerel.

Preheat a medium saute pan over high heat, add the oil and the panko and toss straight away so the first crumbs do not over fry.

Fry the panko 30 to 40 seconds until dark golden brown, then drain on paper towel.

Combine the whole grain mustard, aged balsamic and extra virgin olive oil in a jar, lid on, and shake vigorously to a thick emulsified vinaigrette.

Spoon the vinaigrette over the salad and top with the fried panko.