Dutch sardine salad with croutons
4 slices Landana OLD
1 head iceberg lettuce
1 bunch fresh parsley (approx. 2 tbsps)
1 can sardine filets (approx. 1/2 cup)
1 clove garlic
6 brown bread slices
salad dressing of choice (approx. 1 1/2 cups)
flat leaf parsley
freshly ground pepper
Separate and wash the lettuce leaves. Wash and finely chop the parsley. Crumble the Landana OLD into small pieces. Drain the sardines above a bowl to collect the oil. Peel the garlic and crush it into the oil.
Remove the crusts from the bread slices and cut the bread slices diagonally. Spread the garlic oil mixture on both sides of the bread. Fry the bread on both sides until golden brown and crisp. Crumble the toasted bread slices into crouton-size chunks.
Spread the sardines, Landana OLD, parsley and croutons over the lettuce and arrange it into four portions. Finally, sprinkle the flat leaf parsley and freshly ground pepper over the salad.