1 head of lettuce
1 escarole
6 thin strips of anchovy
6 thin strips of prosciutto
4 small and ripe tomatoes
1/3 cup olive oil
4 tablespoons (of soup) vinegar, salt, and pepper to taste
1 head of lettuce
1 escarole
6 thin strips of anchovy
6 thin strips of prosciutto
4 small and ripe tomatoes
1/3 cup olive oil
4 tablespoons (of soup) vinegar, salt, and pepper to taste
Wash the lettuce and escarole thoroughly
Blanch, peel, and cut the tomatoes into four pieces
Combine all the ingredients and serve.
