Bufala Mozzarella with Salt-Cured Anchovies Recipe
Ingredients
Parsley Vinaigrette
• 1 tsp. fresh lemon juice, plus more to taste
• 1 tsp. finely grated lemon zest (from 1⁄3 of 1 lemon)
• 1⁄3 cup Italian parsley leaves, chopped
• 1 garlic clove, chopped
• 31⁄2 tbsp. extra-virgin olive oil
• 1⁄2 tsp. salt
• 1⁄2 tsp. cracked black pepper
• 2 large eggs
• 6 cups mizuna or baby arugula (about 5 oz.)
• 1 Meyer lemon, sliced paper-thin
• 6 oz. bufala mozzarella, cut into 6 even slices
• 6 (3-inch) salt-cured anchovies, rinsed well, backbones removed, fillets split in half lengthwise
Directions
1. To make vinaigrette: In a bowl, whisk together lemon juice and zest, parsley, garlic, oil, salt and pepper. Season with more lemon juice, if needed.2. To make salad: Fill a large bowl with ice and water. Put eggs in medium saucepan and add cold water to cover. Bring to boil over high heat, reduce heat to low, and simmer 7 minutes. Immediately plunge eggs into ice water to chill. Peel eggs and cut in half crosswise.
3. Toss lettuce in bowl with just enough vinaigrette to moisten; reserve remaining vinaigrette.
4. To serve, arrange 3 lemon slices in a clover shape on each of 6 serving plates. Top with mozzarella slice and 2 anchovy halves, then with 1 cup dressed lettuce. Grate about 1 tablespoon egg over greens. Finish salads with drizzle of remaining vinaigrette. Serves 6.
- Recipe from Osteria Mozza
< Previous Page
Page 1 of 1
Next Page >
MORE ENTERTAINING ARTICLES
| Summer Entertaining in Small Outdoor Spaces | Odd and Unusual Utensils |
| Our Favorite Tabletop Products | VIDEO: Flower Arranging 101 |
| VIDEO: Table Setting 101 | Collecting: Vintage Tabletop |
| > View Archive |
