Ingredients for 6 servings:
1 big cauliflower
1 head curly escarole
200gr black olives from Gaeta, pitted
200gr green olives
pitted pickles
Anchovies with oil
1 glass olive oil
1/2 glass white vinaigrette
Salt

Preparation:
Wash and rinse escarole, break leaves in a big salad bowl.

Wash and rinse cauliflower, divide many small heads and boil in abundant salted water. When tender but still firm drain and arrange heads in a big dish to cool down. Then combine with escarole.

Season gently with vinaigrette and oil; add green and black olives, pickles and anchovy’s fillets, very little salt.

Set aside for 2 hours before serving.