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
- 4 salted anchovies
- 7 oz mackerels
- 3 ½ oz extra virgin olive oil
- 3 ½ oz vinegar, white
- 3 ½ oz white wine
- lemon juice
- ground pepper
- salt
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.
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