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Dinner platter

updated

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Ingredients for 1 servings:

  • 5 leaves of iceberg lettuce
  • 4 small tomatoes
  • 1 egg(s), hard-boiled
  • 1 can of sardines in oil
  • e.g. mayonnaise or tartar sauce
  • n. B. Seasonal herbs
  • 2 pinches of salt
  • n. B. Pepper, black
  • n. B. vinegar
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

GDR recipe from 1981

Cut the iceberg lettuce into strips and place on a dinner plate. Arrange the quartered tomatoes on top and season with salt, pepper, vinegar, and a pinch of sugar. Then scatter the chopped sardines in oil over the top and crumble the chopped egg over the top. Finally, drizzle with the desired amount of mayonnaise or tartar sauce and sprinkle with chopped herbs to serve. Do not use oil, as the sardines in oil retain plenty of juice. Serve with toasted baguette or mixed bread with a little butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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