- 200gr boiled peas
- 4 boiled eggs cut in four
- 8 fresh artichokes peeled, boiled and cut in four
- 4-5 finely chopped spring onions
- 1/3 bunch of chervil, chopped
- 8 sliced olives
- 80 ml Castello del Barone Extra Virgin Olive Oil
- 20ml balsamic vinegar
Put all the ingredients in a large bowl and mix.
We finish our dish with Castello del Barone extra virgin olive oil