Orkland salad

Høvding Herford and Hånstaur. Orkland really knows how to name things! In a sausage made from Hereford beef, they’ve mixed in one of the world’s best cheeses: Høvding Sverre. It takes center stage in this salad together with flaxseed bread, honey mustard, and plenty of greens. Chef Thomas Borgan shows you some great tricks for a perfect summer salad.

Approach

1

Start by (cheating) poaching the egg: place cling film in a coffee cup and crack the egg into it. Add 2 tbsp oil, preferably a flavored oil such as wild garlic oil, as used in the video. Tie the cling film tightly at the top and poach the egg for 7 minutes in water just below boiling point.
2

Heat a frying pan over medium heat with neutral oil. Add the grilling cheese and cook for 4 minutes. At the same time, cut the flaxseed bread into cubes and fry them in the same pan. If needed, let the bread cook for a few extra minutes to achieve a crispy texture.
3
Use whatever vegetables you like and cut them into suitable pieces. Great options for this salad include tomatoes, lettuce leaves, asparagus, radish, chives, rhubarb, cucumber, and herbs. The tomatoes can be tossed with a little vinegar and oil after they are cut.
4

Place the lettuce leaves, radishes, and herbs in ice water to make them extra crisp. Just before serving, toss the salad with Hånstaur from Fosslykkja apiary and a little salt.
5
Slice the cured sausage and cheeses into suitable pieces, and grate the Høvding Sverre cheese using a grater. Then assemble the salad in a suitable bowl. Watch the video for plating inspiration.