Leafy greens, crunchy celery, sweet raspberries and creamy buffalo mozzarella come together in perfect harmony to form a refreshing summer salad with a raspberry dressing.
(serves 4)
Ingredients:
- 1 clove garlic
- 125 g raspberries
- 4 tbsp cold-pressed virgin olive oil
- 1 tbsp apple cider vinegar
- Salt & pepper to taste
- 150 g mixed salad leaves
- 3 celery sticks, sliced
- 1 ball of buffalo mozzarella, torn into pieces
- 2 handfuls of garden cress (“tuinkers” in Dutch)
Preparation:
- With a mortar & pestle, crush the garlic clove
- Add 1/3rd of the raspberries and mash together with the garlic until smooth
- Add the olive oil, apple cider vinegar, salt & pepper and combine
- Remove half of the dressing into a bowl, add the diced celery and salad leaves and toss well
- Distribute the salad over 4 plates
- Top with mozzarella, garden cress and the remaining raspberries
- Drizzle with the rest of the dressing
