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What You Need:
(To Serve: 2)
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¼ cup olive oil
¼ cup fresh lemon juice
Salt, preferably coarse salt
Freshly ground black pepper
1 head lettuce plus 2 or 3 chickory leaves, cut into small pieces
1 bunch water cress
1 large tomato, thinly sliced
1 large red onion, thinly sliced and separated into rings
8 ripe olives, optional
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Translate this recipe:
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| How To Cook: |
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1. Beat the oil and lemon juice together with a fork or whisk until they are well blended. Season liberally with salt and a few grindings of pepper.
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2. Gently toss the lettuce and water cress together with the dressing and arrange the greens attractively on a large chilled serving plate.
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3. Place the tomato slices slightly overlapping on top and arrange the onion rings (and olives if you are using them) around them. Serve at once.
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