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.