Spring vegetables
0 from 0 votes

A Renaissance salad

Course Main
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Giulia


  • 400 g of mixed radicchio and wild herbs
  • 150 g of aged Pecorino Toscano PDO
  • 4 anchovy fillets in oil
  • 1 tablespoon of pickled capers
  • 2 eggs
  • Extra virgin olive oil
  • Red wine vinegar
  • Salt
  • Freshly ground black pepper


  • Boil the eggs, peel them and let them cool down.
  • Wash the radicchio and wild herbs, dry them well in a salad spinner and collect them in a large bowl. Cut them in equal size pieces.
  • Season the salad with the chopped anchovy fillets, the well drained capers and the hard-boiled eggs, sliced or crumbled. Add also the diced pecorino. Season with salt and pepper: for once, be timid with salt and black pepper as anchovies and capers are already quite savoury. Drizzle with extra virgin olive oil and vinegar, toss and serve with some bread.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!