For the Salad:
4 filets of marinated anchovies
2 tea spoons of almonds
100 g of maize
10 pitted black olives
For the condiment:
1 tea spoon of Balsamic Vinegar of Modena Mazzetti l’Originale One leaf
2 tea spoons of Extravirgin olive oil
Origanum, salt and pepper
Dry the anchovies with a kitchen towel, add the olives and chop all grossly.
Wash the different salads and cut them finely.
Wash the tomatoes and cut them in cloves. Then, wash and dry the maize.
Chop a spoon of almonds and toast the others in a non-stick pot.
Join all the vegetables and season with origanum, salt, pepper, extra virgin olive oil and Balsamic Vinegar of Modena Mazzetti l’Originale One Leaf.
Garnish with the almonds.