Sea salad
difficulty
ingredients
- 1 head Jolife iceberg lettuce
- Grated Pecorino cheese
- 10 anchovies in oil
- 1 egg
- 1 bag croutons
- Salt
- Ground pepper to taste
- Olive oil
preparation
Wash the lettuce and pat dry. Put the egg in a small pan with water to cover, bring to a boil and cook for 4 minutes. Once the egg is cooked, rinse under cold running water, shell and cut into thin slices. Arrange the lettuce leaves, anchovies and egg slices on a large serving dish and season with a drizzle of oil, salt and pepper. Sprinkle with grated Pecorino cheese and top with the croutons. Serve.