Springtime salad

Springtime salad

Insalata Primaverile

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
350g mixed spring leaves
a few flower heads and petals (violets, primroses, dandelions, borage)
4 large eggs
3 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
salt
pepper
12 anchovy fillets in oil, drained

Method

  1. Briefly wash the salad leaves and flowers, and drain very well. Hard-boil the eggs, but not too hard, as they are much nicer this way. Shell them, and cut in half.
  2. Mix the oil and vinegar together to make a vinaigrette, adding salt and pepper to taste. Toss the salad leaves with this in a large bowl, and garnish with the egg halves, anchovies and flowers. Eat with good homemade or country bread, preferably wholegrain.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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