First of all, clean the escarole (removing the hardest external leaves and the stem at the base) and wash it abundantly under running water.

Pitted the olives, desalinate the capers, and wash and cut the cherry tomatoes.

Then start assembling the salad: put the chopped escarole in a bowl, add olives, capers and cherry tomatoes, then season with pecorino and anchovy sauce.

The escarole salad is ready: serve it immediately.

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