Despina Salad

• 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

1. Place the unpeeled potatoes in a medium pot and cover with water.
2. Bring to the boil and cook slowly.
3. Meanwhile, cut the stems from the rocket and place into a salad bowl.
4. Tear the leaves from the lettuce and add to the bowl.
5. Slice the mushrooms and the onion.
6. Add to the salad mixture.
7. Coarsely chop the dill and chives.
8. Add to the salad mixture.
9. Combine the olive oil, vinegar and mustard in a glass.
10. Stir thoroughly and drizzle over the salad mixture.
11. When the potatoes are cooked, slice into 1cm-thick cross-sections.
12. Add to the salad mixture.
13. Season with salt and ground pepper.
14. Toss to combine.

mushrooms, potatoes, coral lettuce, white onion, dill, chives, mild wholegrain mustard, rocket, light olive oil, tarragon vinegar

Taken from online-cookbook.com/goto/cook/rpage/000D79 (may not work)