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Despina Salad
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A savory favorite


Serves/Makes:4 or more

  • 6 small mushrooms, sliced
  • 4 small desiree potatoes, unpeeled
  • 1 coral lettuce
  • 1 white onion, sliced into thin crescents
  • 8 tbsp (125 ml). dill, coarsely chopped
  • 5 tbsp (70 ml). chives, coarsely chopped
  • 3 tbsp (45 ml). mild wholegrain mustard
  • 1 cup (225 ml) rocket
  • 1/4 cup (60 ml) light olive oil
  • 1-1/2 tbsp (20 ml). tarragon vinegar
  • Place the unpeeled potatoes in a medium pot and cover with water. Bring to the boil and cook slowly.
  • Meanwhile, cut the stems from the rocket and place into a salad bowl.
  • Tear the leaves from the lettuce and add to the bowl.
  • Slice the mushrooms and the onion. Add to the salad mixture.
  • Coarsely chop the dill and chives. Add to the salad mixture.
  • Combine the olive oil, vinegar and mustard in a glass. Stir thoroughly and drizzle over the salad mixture.
  • When the potatoes are cooked, slice into 1cm-thick cross-sections. Add to the salad mixture.
  • Season with salt and ground pepper. Toss to combine.
This recipe comes from a contributor in Australia. Perhaps he will email us to let us know what coral lettuce, desiree potatoes and rocket are. This is truly a world wide web site!

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