Ingredients

2 servings:

• creamy mozzarella: 10 small mozzarella balls or 1/2 large mozzarella ball + 3 tablespoons 30% UHT heavy cream + salt and pepper
• 6 leaves of romaine or iceberg lettuce + possibly a handful of arugula
• 8 thin slices of zucchini, made with a vegetable peeler
• 1 cup cooked and peeled fava beans
• 2 tablespoons chopped thin chives
• 1 tablespoon chopped parsley

Garlic croutons:

• 4 slices of diagonally cut baguette
• 1 finely chopped garlic clove
• 1 tablespoon soft butter (can be replaced with olive oil)

Vinaigrette:

• 1 tablespoon lemon juice
• 4-5 tablespoons first-pressed olive oil
• 1 small garlic clove, finely chopped
• 1 teaspoon freshly ground black pepper
• a pinch of coarse sea salt

Preparation

1. Tear or halve the mozzarella balls, mix with cream, season with salt and pepper, set aside.
2. Arrange lettuce and possibly arugula on two plates, alternating with zucchini slices and fava beans. Add creamy mozzarella, sprinkle with chives and parsley.
3. Drizzle with vinaigrette and optionally with additional first-pressed olive oil to taste. Serve with croutons (recipe below).
4. Sprinkle the chopped garlic with salt and crush on a cutting board with the back of a knife, mix with soft butter, spread on baguette and broil in the oven or in a toaster.