Looking for a delicious salad to complement your barbecue? A salad that will wow your guests? Try this refreshing salad with lamb’s lettuce, mini cucumbers, raspberries, mozzarella, and honey-roasted nuts. Impress Your Friends! Want to know more? Read on!

This delightful salad is easy to make and a true eyecatcher!

Ingredients

General:

  • Serves: 4 people (or 1-2 if you have big eaters)
  • Prep time: 20 minutes spread over two days
  • Cooking time: About 15 minutes at 140-160 degrees Celsius

Ingredients for chef's balance day:

  • 1 bag of lamb’s lettuce
  • 1 tub of mini cucumbers
  • 1 bag of cranberry mix (nuts, available at Albert Heijn)
  • 1 pack of Parma ham slices
  • 2 balls (or bags) of mozzarella

Additional ingredients:

  • 1 box of raspberries
  • A handful of chopped fresh curly parsley
  • Honey in a convenient squeeze bottle
  • Pepper
  • Sea salt

Instructions

Preparing the salad:

Place the cold, washed, and drained lamb’s lettuce in a large bowl. Slice the mini cucumbers lengthwise into thin strips and add them to the bowl with the lamb’s lettuce.

Take the bag of cranberry nut mix and pour it into a small frying pan. Toast the nuts over high heat, stirring constantly, and add a drizzle of honey to caramelize them. Once caramelized, set the nuts aside to cool.

Next, take the two balls of mozzarella out of their packaging and drain the liquid. Cut the mozzarella into larger chunks and place them in a separate small bowl. Add the finely chopped parsley to the mozzarella and mix well. Optionally, season with a bit of pepper and salt. Add the mozzarella and parsley mixture to the bowl with the lamb’s lettuce and cucumber.

In the now-empty small bowl, mix the raspberries with the caramelized nuts. Make sure the honey coats the raspberries as well. Once mixed, add this to the bowl with the lamb’s lettuce and other ingredients.

Toss everything in the bowl gently to combine.

Finally, tear the slices of Parma ham into smaller pieces and scatter them throughout the salad. And there you have it – the Chef’s Balance Day Salad is ready!