For Insalata di Raperonzolo con Cozze, rinse vegetables and lettuce in cold water and shake dry or spin dry.
Remove stem, seeds and white skin from peppers and cut into strips. Cut root and stem end from radishes and slice radishes into sticks. Cut the spring onions into rings. Arrange the vegetables and lettuce in a salad bowl.
Drain the mussels well and add to the salad. Halve hard-boiled quail eggs or slice chicken eggs and spread on salad.
For the marinade, dissolve salt in vinegar. Add pepper, wine and chopped herbs, then stir in the oil. Drizzle the marinade over the Insalata di Raperonzolo con Cozze and serve immediately.
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