Västervik Salad with Boquerones and Olives MAKES 4 SERVINGS
This salad was named after the Swedish town Västervik, since this dish was created during a filming there. Perhaps the ingredients aren’t very “Västervik,” but I was inspired by the pier at Pepparängen, under the sunny skies. Yes, it does take some time to create the boquerones, but it’s definitely worth it. If you’re feeling a little lazy, you can just use regular sardines. 10 3½ 10 1 1⁄2 16 4
ounces new potatoes ounces fresh haricot verts ounces mixed tomatoes shallot, finely chopped cup kalamata olives boquerones (see below) or sardine fillets eggs, boiled for 4 minutes (see Cook’s Note) salt, freshly ground white or black pepper
Dressing 1⁄3 cup olive oil 1 teaspoon Dijon mustard 1 teaspoon dry sherry or white wine (optional) 1 teaspoon honey ½ lemon, juice 1 tablespoon water ¼ teaspoon salt freshly ground white or black pepper
1. Boil the potatoes in salted water. Add the haricot verts at the end of the cooking process and let them boil for a few minutes. Cut the tomatoes, potatoes, and haricot verts into various-sized pieces. Cut the eggs in half and put to the side. 2. Put all the ingredients for the dressing into a jar and close the lid. Shake vigorously. This is a great way to make and store dressing without any mess. 3. Drizzle the dressing on top of the tomatoes, potatoes, and haricot verts, and fold all of it around until every piece is coated with the dressing. Perhaps puncture some of the tomatoes and let the tomato juice mix with the dressing. Arrange the salad on individual plates or on a large serving platter. Add the egg halves and drizzle some more dressing on top. The salad tastes the best when the potatoes are still a little warm. Cook’s Note For the eggs: Place the eggs in a pot of cold water and let the water boil. Once the water begins to boil, the eggs should cook for exactly 4 minutes. Drain the water and rinse the eggs in cold water until they cool down.
Pickled Herring Boquerones MAKES 4 SERVINGS
Boquerones are often served as tapas in Spain, but instead of herring they use sardines. Keep in mind that it takes some time to prepare the herring. 15 Baltic herring fillets (11⁄3 pounds) 1 cup freshly squeezed lemon juice 11⁄2 tablespoons salt rind strips from 2 lemons 11⁄4 cups olive oil (for preserving) freshly ground black pepper 3 garlic cloves, crushed 1 bunch of fresh herbs, for example, thyme and parsley 1. Remove the skin from the herring fillets. Marinate the fillets in lemon juice and salt until the meat has turned white (6–8 hours in the fridge). 2. Drain the lemon juice. Layer the herring with all other ingredients in a glass jar—the oil should cover the fish. Let it rest in the fridge for 24 hours before serving.
winter 2015 real food 47