It is so easy to make a good salad. We ate this one with some snapper that was tossed on the BBQ, and dressed with a simple dressing, but you can see how this combination could be accompanied with some good bread and be a quick easy family lunch. I would probably also add a lump of good cheese (presented separately), especially if I had guests.
Chicory, endives and of course puntarelle are also very suitable ingredients for this salad; like frisée they have sturdy textured leaves and slightly bitter taste.
Mint is very much a Sicilian ingredient and contributes significantly to the taste and fragrance of this salad.
1 frisée (French curly endive)
4 large eggs, hard boiled or boiled to taste
5-6 anchovies in oil, or more (to taste)
½ cup of chopped parsley
2 spring onions, sliced finely
20-25 mint leaves (to taste)
3-4 tomatoes (to taste) cut into halves or quarters
½ cup breadcrumbs made of fresh bread and lightly fried/ toasted in a little extra virgin olive oil
Dressing: juice of 1-2 lemons, 4 tablespoons of extra virgin olive oil, salt and freshly ground black pepper to taste
Wash, clean and separate the frisée into bite-size pieces and put in a large bowl. Add chopped parsley, spring onions, tomatoes and mint.
Make the dressing (stir it with a small whisk or a fork).
Dress the salad.
Add the anchovies and place them throughout the salad – in other words, lift some of the ingredients and try to distribute the anchovies evenly.
Peel and cut the eggs in halves and place them on top.
Sprinkle breadcrumbs over everything and there it is.
Green Seasonal Vegetables
Cicoria and Puntarelle