Preparation time: 15'

Ingredients: (Serves 4)
5 ounces bocconcini (little mozzarella balls) - 2 ounces bresaola, sliced paper thin - 16 steamed asparagus tips, cut lengthwise - 1 carrot, cut into thin coins - 1 potato, boiled and sliced - 6 cups baby greens, washed and dried - 2 cups curly endive, washed and dried - 2 slices bread, cubed and toasted - 1 hard - boiled egg, shelled - 3 salted anchovies, deboned and rinsed - 1/3 cup extra - virgin olive oil - 1 tablespoon red wine vinegar - 1 tablespoon chopped Italian parsley - salt - pepper


Curl the bresaola into rosettes. Arrange the carrot, potato, asparagus, greens, endive, bresaola, bocconcini, and bread on a platter. Mix the hard-boiled egg, anchovies, olive oil, vinegar, 1/4 cup of cold water, salt, pepper, and parsley in a blender. Dress the salad and serve.

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