Ingredients

Servings 4

• 4 crisp round bread croutons
• 1 lb cauliflower, cleaned
• 5 oz Giardinera
• 2 pickled neapolitan peppers
• 1 head escarole
• 1 head lettuce
• 3 ½ oz capers
• 3 ½ oz black olives from Gaeta
• 4 salted anchovies
• 7 oz mackerels, fresh
• ½ cup extra virgin olive oil
• ½ cup white wine vinegar
• ½ cup white wine
• lemon juice to taste
• ground pepper to taste
• salt to taste

Preparation

20 minutes preparation

In a large salad bowl put the anchovies, boiled cauliflower, jardinière, pickled Neapolitan peppers, escarole and lettuce, all chopped, and the capers and olives. Season with a pinch of salt, pepper, oil and vinegar, and mix well. In a container soak the “freselle” (crisp round bread croutons) in vinegar and wine; once softened, crumble rather roughly into the salad bowl and mix well, leveling off the top. On the top arrange the boiled mackerel dressed with oil and lemon juice.