6 tablespoons olive oil 2 tablespoons white wine vinegar
1 bunch escarole or frisee, cut into strips 8 eggs, hard-boiled
1 bunch rocket, cut into strips 4 tomatoes • salt and pepper caper mayonnaise, to serve


1.Whisk together the olive oil and vinegar in a bowl, and season with salt and pepper. Add the salad leaves and toss then arrange on a serving dish.
2.Shell the eggs. Cut the bottom off each egg so that it stands upright and place the eggs on top of the salad.
3.Cut the topandbottom third off the tomatoes, scoop out the seeds and placethe thirds on top of the eggs like hats. Slice the remaining parts of the tomatoes and use to garnish the dish. Serve with caper mayonnaise.

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