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Wash four small tomatoes and cut them into wedges. Wash and drain two cauliflower florets, slice them thinly, and drizzle them with lemon juice to prevent them from browning. Pit a dozen black olives and rinse three anchovies, removing the central bone. Wash and dry a few leaves of romaine lettuce and tear them into a salad bowl. Arrange the tomatoes, cauliflower florets, olives, and rolled-up anchovy fillets in the center. In a bowl, whisk together oil, vinegar, salt, and pepper and pour the dressing over the salad. Serve with slices of toasted homemade bread rubbed with garlic.
from: lacucinaitaliana.it