in Recipes

Baked mozzarella on lamb's lettuce

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Ingredients for 4 servings:

  • 150 g lamb’s lettuce
  • 300 g tomatoes
  • 150g mozzarella
  • 3 tbsp balsamic vinegar
  • Salt
  • Pepper, from the mill
  • 8 tbsp oil (olive oil)
  • 200 g oyster mushrooms

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim, wash, and spin dry the lamb’s lettuce. Cut the stems out of the tomatoes into wedges and slice the tomatoes. Dice the mozzarella. Mix the balsamic vinegar with salt and pepper, then whisk in 6 tablespoons of olive oil. Trim the oyster mushrooms, halve them if necessary, and fry them all over in the remaining olive oil. Season with salt and pepper. Arrange the lamb’s lettuce, tomatoes, and mushrooms on an ovenproof platter. Drizzle with the vinaigrette and sprinkle with the mozzarella cubes. Bake in a preheated oven at 250°C (gas mark 5-6, fan oven for 2 minutes at 200°C) on the top shelf for 2-3 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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