Italian Lamb’s Lettuce Salad Recipe

Bring a pot of water to a boil and gently add the eggs. Let them cook for 6 minutes, then stop the cooking by placing them in cold water.

Make zucchini spaghetti using a spiralizer.

On the plates, place the lamb's lettuce and mix it with the zucchini spaghetti.

Spread the sliced prosciutto, sun-dried tomatoes, mozzarella balls, and basil leaves.

Serve drizzled with a vinaigrette made by emulsifying balsamic vinegar, salt, pepper, and olive oil.

To finish Tip: You can make your own sun-dried tomatoes. Cut small tomatoes or cherry tomatoes in half. Spread them on a baking sheet and sprinkle with herbs, a crushed clove of garlic, salt, and pepper. Drizzle with olive oil and bake for 30 minutes at 150 °C, then for 1 hour to 1 hour 30 minutes at 80 °C. Store in a jar filled with olive oil.