Sardine Salad (Salade Stavangeroise )

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

Directions

1. 1

   Wash escarole and parsley in cold water and pat dry with a towel. Tear into small pieces and place in bowl.

2. 2

   In a small mixing bowl, combine vinegar, olive oil, garlic, mustard & sugar.

3. 3

   Add dressing to salad and toss.

4. 4

   Place the salad on two chilled plates. Add eggs, tomatoes, brisling sardines and croutons and serve.