Insalata Primaverile

• 350 g mixed spring leaves
• a few flower heads and petals (violets, primroses, dandelions, borage<

Briefly wash the salad leaves and flowers, and drain very well. Hard-boil the eggs, but not too hard, as they are much nicer this way. Shell them, and cut in half.

Mix the oil and vinegar together to make a vinaigrette, adding salt and pepper to taste. Toss the salad leaves with this in a large bowl, and garnish with the egg halves, anchovies and flowers. Eat with good homemade or count