Catherine De Medici'S Salad (Insalata Di Caterina)

1. 1

   Wash the different varieties of salad (at least 3), dry well and place in a large salad bowl (a wooden bowl is ideal and typical for this dish).

2. 2

   Add the pecorino cut into small cubes, little pieces of anchovy fillet and a few capers.

3. 3

   Salt, pepper lightly and dress with oil and vinegar, toss well and serve immediately, decorated with wedges of hardboiled eggs.

No additional tips available.