Ingredients
Vinaigrette
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 1/2 teaspoons Champagne vinegar
- 1/2 teaspoon kosher salt plus more
- 1/4 teaspoon freshly ground black pepper plus more
- 1/4 cup extra-virgin olive oil
Salad
- 3 celery stalks
- 1 scallion, thinly sliced on diagonal
- 1/2 cup fresh chervil leaves
- 1/2 cup micro or small basil leaves
- 1/2 cup fresh tarragon leaves
- 1/4 cup celery leaves (from celery hearts)
- 1/4 cup chives cut into 2" lengths
- 1/4 cup flat-leaf parsley leaves
- Fresh lemon juice
- Kosher salt
Assembly
- 2 cold hard-boiled eggs, peeled
- 12 very thin slices Meyer lemon (from 1-2 lemons; optional)
- 4 2–2 1/2-ounce balls buffalo mozzarella, each cut into thirds, or one 8-ounce ball, cut into 12 equal pieces
- 6 whole salt-packed anchovies, preferably alici di menaica, soaked, drained, filleted, or 12 oil-packed anchovy fillets
Description
Creamy Buffalo Mozzarella Is Paired With Salty Anchovies And A Crisp Herb Salad.
Bon Appetit Magazine
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