Sardines in seasonal salad

Wash all the vegetables thoroughly. Cut the gentilina lettuce with a knife and place on the bottom of the plate. If possible use a cake ring.

Add a layer of baby spinach, and then the celery ribs and leaves chopped fine.

On the salad plate, add the radish, sliced extremely fine, Taggiasca Olives in Brine and, lastly, the Sardines in Olive Oil.

As an accompaniment for the dish as a whole, add the Pesto Rosso Sauce to taste and abundant Extra Virgin Olive Oil Fruttato.