- cauliflower - 900 Grams (clean and boil)
- escarol - 1 piece (finely chopped)
- olives - 100 Grams (green)
- black olives - 100 Grams (black)
- garden mixture - 100 Grams (dried)
- fried peppers - 100 Grams (in a can)
- anchovies - 6 pieces
- capers - 100 Grams
- bread - 100 Grams (cut into cubes, lightly fried)
- olive oil - 3 st. spoons
- vinegar - 3 st. spoons (depends on strength)
- eggs - 2 pieces (hard-boiled)
- salt, pepper - 1 piece (to taste)
Transfer the cauliflower into a bowl. add an escarole ... ... olives, garden mix, fried peppers ... ... anchovies, capers ... ... cubes of toasted bread ... olive oil, vinegar, salt and pepper. Stir the salad and decorate with boiled eggs. You can serve on the table, immediately, or cool
Servings: 4