Ingredients
5 ounces bocconcini
(little mozzarella balls) -
2 ounces bresaola,
sliced paper thin -
16 steamed asparagus tips,
cut lengthwise -
1 carrot, cut into thin coins -
1 potato, boiled and sliced -
6 cups baby greens, washed and dried -
2 cups curly endive, washed and dried -
2 slices bread, cubed and toasted -
1 hard-boiled egg, shelled -
3 salted anchovies, deboned and rinsed - 1/3 cup extra-virgin olive oil -
1 tablespoon red wine vinegar -
1 tablespoon chopped Italian parsley - salt and pepper
Preparazione
Preparation time: 15 minutes
Curl the bresaola into rosettes.
Arrange the carrot, potato,
asparagus, greens, endive, bresaola, bocconcini, and bread on a platter. Mix the hard-boiled egg, anchovies, olive oil, vinegar, 1/4 cup of cold water, salt, pepper, and parsley in a blender. Dress the salad and serve.
Serves 4
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