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1 1/2 lbs. waxy potatoes, peeled and halved or quartered
2 - 4 Tablespoons olive oil, for roasting the potatoes
1 head of garlic, with cloves separated and left unpeeled
salt and freshly ground black pepper to taste
1 green bell pepper, seeded and diced
1 cucumber, diced
1 onion, chopped
1/2-oz. cilantro leaves
optional:
10 or so black olives (such as kalamata), pitted and diced
1 Tablespoon olive oil and 1 teaspoon of lemon juice, or to taste, for dressing
3 cloves garlic, chopped
1 head of curly endive, or other lettuce such as mesclun or romaine
Cover the potato chunks with water and bring to a boil. Cook until barely tender, then drain and set aside to cool slightly. Toss the cooked potatoes with the olive oil, garlic cloves, and salt and pepper. Spread in a baking dish and roast for 30-40 minutes at 400º, turning the potatoes several times until they are golden brown all over and the garlic cloves are tender.
Meanwhile, combine the bell pepper, cucumber, cilantro, and optional olives in a bowl and dress with the olive oil and lemon juice mixture. When the potatoes are ready, remove them from the oven and toss them together with the chopped garlic. Make a bed of lettuce and dress with the remaining olive oil and lemon mixture. Put the potatoes over the lettuce and dollop the vegetables all over the top. Serve immediately.
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