Ingredients

Servings 4

• ⅝ lb potatoes
• 5 fillets anchovies
• 1 handful Giardinera
• 5 oz Asiago cheese
• 1 handful green olives
• 1 tablespoon capers
• 8 leaves of lettuce
• 2 tablespoons vinegar
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt
• black pepper, freshly ground

Preparation

25 minutes preparation

Wash the potatoes well, then boil with the skins on. Let cool, then peel and cut into cubes. Pit the olives and cut into slices or rounds. Wash and dry the lettuce leaves. Line a salad bowl with the lettuce. Mix together the potatoes, olives, and capers. Add to the salad bowl. Mix the salt into the vinegar, then add the oil and pepper. Whisk together with a fork. Toss the salad with the dressing right before serving. Also add the anchovy broken into small pieces, the "giardiniera" and diced Asiago cheese. Stir and serve in individual bowls.