|Endive head||1 , torn into pieces (Curly)|
|Radicchio||1 , separated into leaves|
|Asparagus spears||12 , trimmed and cut into 3cm lengths (Tender Young Variety)|
|Artichoke hearts||12 , halved|
|Carrots||4 , cut into thin strips|
|Hard boiled eggs||3 , sliced|
|Olive oil||125 Milliliter|
|Drained capers||2 Tablespoon|
Arrange endive and radicchio leaves on a large platter.
Blanch asparagus in boiling water for 1 minute; refresh under cold water and drain thoroughly.
Arrange asparagus, artichoke halves, carrots and hard boiled eggs on the lettuce Whisk oil and vinegar in a bowl, stir in capers and add to salad.