A crisp, mixed green salad, can accompany almost any dish. It is cool, full of vitamins and has few calories if you go easy on the dressing. I dressed this salad with a little vinegar and virgin olive oil, because I don’t want to cover the taste of the lettuce and the rocket.





You can use leaves from any kind of lettuce you fancy: iceberg, red tip leaf lettuce, radiccio, romaine lettuce, butter lettuce, some rocket even tender spinach leaves. I think that when you have different lettuce leaves, you can enjoy that variety of texture and taste.


Tear the leaves with your hands if possible and place in a salad bowl. If you like, you can add finely chopped dill, thinly sliced radishes and a sliced cucumber.

You can use as much of the lettuce and the other ingredients as you wish, according to how many people you are going to feed.

Sprinkle a little salt, add a little vinegar and drizzle some olive oil on the salad. Toss it lightly and serve.

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