Mixed salad with egg yolk sauce

Put the eggs in a saucepan, cover with cold water, bring to the boil and cook for 8 minutes. Place the eggs under cold water jet and Peel. Divide them in half, remove the yolk and crushing it with a fork along with oil.

Keep aside the egg whites firm.

Wash the lettuce leaves, radicchio, Endive, Arugula and cicorietta.

Scrape the carrots, the basis of Cecchi without taking the leaves. Remove the hard leaves of fennel, celery filaments, roots and leaves wasted of radishes, seeds and white parts of the pepper, the roots, the green parts and external membranes of scallion.

Wash all vegetables, drain and dry them well. Divide the lettuce, radicchio and endive into pieces irregular; leave intact the pointy ends of endive leaves.

Cut in strips of 3 mm cicorietta, vertical slices of fennel, 2 mm to 1/2 strips cm paprika, 2 mm washers spring onion, celery and carrot. Cut into 4 pieces lengthwise radishes, leaves including

Place all vegetables in a salad bowl; emulsify the salt and pepper in vinegar with a fork, add the yolks crushed along with the oil.

Pour the sauce over the vegetables, and stir gently.

Coarsely chop the egg whites firm with a knife, sprinkle the surface of the egg whites with chopped salad and serve immediately.