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  • Salade Stavangeroise
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    This is a southwest coast Norwegian interpretation of the famous Salade Nicoise, made with brisling sardines instead of anchovies and tuna.
    By Andreas Viestad

    Salade Stavangeroise

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    Servings: 2

    PREPARATION:

    • 1

      Wash the salad and parsley in cold water and pat dry with a towel. Tear into smaller pieces and put in a salad bowl.

    • 2

      In a small bowl, mix together vinegar, olive oil, garlic, mustard and sugar.

    • 3

      Add the dressing to the salad and toss well.

    • 4

      Place the salad on two plates.

    • 5

      Add eggs, tomatoes, brisling sardines and croutons and serve.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E12 A Balancing Act. Bookmark the permalink.
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  • Servings: 2

    PREPARATION:

    • 1

      Wash the salad and parsley in cold water and pat dry with a towel. Tear into smaller pieces and put in a salad bowl.

    • 2

      In a small bowl, mix together vinegar, olive oil, garlic, mustard and sugar.

    • 3

      Add the dressing to the salad and toss well.

    • 4

      Place the salad on two plates.

    • 5

      Add eggs, tomatoes, brisling sardines and croutons and serve.

    Print Friendly
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