Description:

A savory favorite

Source:

Ryan

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

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!