Italian salads: 2 traditional recipes that you’ll love it! | In Rome Cooking

Ingredients

• 150 gr of tuna in brine
• 6 perino yomatoes
• ½ red onion
• 2 potatoes
• 2 teaspoons of desalted capers
• a little bit of green olive
• 1 tablespoon of white wine vinegar
• BASIL as much as is needed
• 1 teaspoon of oregan
• 1 teaspoon of salt and black pepper
• 1 tablespoon of extra virgin olive oil
• Puntarelle (sprouts of Catalogna chicory) 800 g
• Anchovy fillets in oil 4
• Extra virgin olive oil 30 g
• White wine vinegar 10 g
• Garlic 1 clove
• Fine salt as much as needed
• Black pepper as much as needed