Salad with Liveche chicken and ecological salad from the Hvaler Archipelago

Place chicken filets in a vacuum plastic bag with 10g of salt and cook sous vide for two hours with a water temperature of 61 degrees. Place the chicken evenly in the bag. When finished – remove the skin and slice the in strips and fry it in a pan until crisp. Save this for salad topping.

The chicken filets are sliced and added to the salad.
Wash and tear the lettuce. Lettuce can be kept in a sealed plastic bag for up to two weeks if you carefully wash and dry it.

Prepare a salad dressing from ¼ rhubarb vinegar, 1ts of fine Dijon mustard and ¾ of good oil in a covered glass. Shake well and add salt and pepper to taste. Toss the dressing into the salad just before serving and add finely chopped radish and wild garlic.

Photo: Mats Olsen
600g of chicken filet with skin

As much and as many types of lettuce as you think you can eat.

4 leaves of wild garlic – either fresh or a couple of teaspoons from a jar

1 ts of fine Dijon mustard

2 dl olive oil

Maltosec (Tapioca Maltodextrin)


½ dl of rhubarb vinegar(1/2 kg of very ripe rhubarb – sliced; 100g sugar; 5g salt; 1/2l vinegar 7%).Mix all together and let it sit and mature in an airtight container for at least two weeks. Drain and use.

The recipe is from:
Gamle Tårnhuset restaurant
1410 Kolbotn
[email protected]

Restaurants & Inns 
Facebook Instagram TripAdvisor Google Maps