Sardine Salad (Salade Stavangeroise ) - cooking recipe

Ingredients

1 head escarole
1 bunch parsley
3 -4 tablespoons raspberry vinegar
1/4 cup olive oil
1 garlic clove
2 teaspoons Dijon mustard
1 teaspoon sugar
8 -12 small cherry tomatoes, halved
4 hard-boiled eggs, quartered
8 -10 brisling sardines, from tins
crouton

Preparation

Wash escarole and parsley in cold water and pat dry with a towel. Tear into small pieces and place in bowl.
In a small mixing bowl, combine vinegar, olive oil, garlic, mustard & sugar.
Add dressing to salad and toss.
Place the salad on two chilled plates. Add eggs, tomatoes, brisling sardines and croutons and serve.