2 1/2 cups mache or tender baby lettuce leaves (used alfalfa sprouts)
1 ball fresh buffalo mozzarella, halved lengthwise, sliced 1/2-inch thick crosswise (used Ciliegine Mozzarella)
2 scallions, white and pale-green parts only, trimmed and thinly sliced
4 radishes, trimmed and sliced into rounds
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Place mache on a platter, and arrange mozzarella and radishes on top. Sprinkle with scallions. Just before serving, season with salt and pepper, and drizzle with the oil.
*Perfect for a hot weather very fresh and quick to make and no need to slave yourself in a hot kitchen. I used alfalfa sprouts instead. It can be serve with french bread with bruschetta and a perfectly chilled white. enJOY!!!
Source: Martha’s Stewart’s Dinner at Home Cookbook