Bufala Mozzarella with Salt-Cured Anchovies Recipe

Ingredients

Mozzarella
• 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

Parsley Vinaigrette
• 1 tsp. fresh lemon juice, plus more to taste
• 1 tsp. finely grated lemon zest (from ⅓ of 1 lemon)
• ⅓ cup Italian parsley leaves, chopped
• 1 garlic clove, chopped
• 3½ tbsp. extra-virgin olive oil
• ½ tsp. salt
• ½ tsp. cracked black pepper

Directions

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.

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.

Toss lettuce in bowl with just enough vinaigrette to moisten; reserve remaining vinaigrette.

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.