Mixed Rocket Salad
|Boiling salted water||2 Cup (32 tbs)|
|Rucola/Arugula||1 Bunch (100 gm)|
|Watercress||1 Bunch (100 gm)|
|Boston lettuce head/2 heads bibb lettuce||1 Small|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Freshly ground pepper||To Taste|
Cook the potatoes in their skins in boiling salted water; the salt in the water keeps them firm.
While the potatoes are cooking, trim the arugala and the watercress.
Discard any wilted leaves and cut off any tough stems.
If the arugala leaves are very large, tear them into two pieces.
If the watercress sprigs are very large, separate them but do not make them too small.
Trim and tear the lettuce into bite-sized pieces.
Wash all the greens in several changes of water.
Drain and pat dry on several changes of paper towels.
Wrap in a clean kitchen towel and refrigerate to crisp.
Beat together the oil and the lemon juice until creamy and add enough salt and pepper to season the whole salad.
Drain the cooked potatoes, peel them and cut them into 1-inch cubes.
Turn into a salad bowl large enough to hold all the salad and toss with the dressing.
Let stand at room temperature until cooled.
Add the chilled greens and toss with 2 forks to mix well.
Check the seasoning and, if necessary, correct it with a little more lemon juice or salt or pepper.