John Myers
Ingredients for 4 servings:
- 200 g lamb’s lettuce
- 125 g cocktail tomatoes
- 50 ml vegetable stock
- 150g mozzarella
- 100 g feta cheese
- 16 olives
- 3 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 4 tbsp olive oil
- 1 tbsp mustard (Dijon mustard)
- 200 g Parma ham
- salt and pepper
- Sugar
- 4 slices of toast
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
like in Tuscany
Thoroughly wash and trim the lamb’s lettuce and spin dry. Quarter the cherry tomatoes. Slice the olives into rings. Thinly slice the mozzarella and dice the feta cheese. For the dressing, whisk the vegetable stock with the balsamic vinegar, tomato paste, mustard, oil, salt, pepper, and a pinch of sugar. Arrange the lamb’s lettuce on a platter and top with the cherry tomatoes, olives, mozzarella, and feta cheese. Tear the thinly sliced Parma ham into strips and add to the salad. Finally, drizzle the dressing over the salad, toast the toast until crispy, cut it into cubes, and sprinkle it over the salad.
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