Mozzarella di Bufala with Anchovy and Celery-Herb Salad

Celery and herbs counter the brininess of the anchovies and mozzarella's richness.

Mozzarella di Bufala with Anchovy and Celery-Herb Salad

Ingredients:

VINAIGRETTE

2 tablespoons fresh lemon juice

2 tablespoons minced shallots

1 1/2 teaspoons vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

50ml EVO

SALAD

3 stalks Organic Celery SIPO

1 scallion, thinly sliced

100gr fresh chervil leaves

100gr micro or small basil leaves

100gr fresh tarragon leaves

50gr Organic Celery leaves SIPO (from celery hearts)

50gr chives cut into 2' lengths

50gr flat-leaf parsley leaves

Fresh lemon juice

Salt

ASSEMBLY

2 cold hard-boiled eggs, peeled

12 very thin slices lemon

4. balls buffalo mozzarella, each cut into thirds

6 whole salt-packed anchovies, preferably alici di menaica, soaked, drained, filleted, or 12 oil-packed anchovy fillets

Preparation:

VINAIGRETTE

Step 1

Whisk lemon juice, shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Let stand for 10 minutes. Gradually whisk in EVO. Season to taste with salt and pepper.

SALAD

Step 2

Using a peeler, remove strings from Organic Celery SIPO. Thinly slice Celery on extreme diagonal. Combine Celery and next 7 ingredients in a large bowl. Drizzle with 3 tablespoons vinaigrette; toss gently to coat. Season with lemon juice, salt, and more vinaigrette, if desired.

ASSEMBLY

Step 3

Separate egg whites from yolks. Press egg whites through a medium-mesh strainer set over a small bowl; scrape whites from bottom of strainer. Using a clean strainer and bowl, repeat with egg yolks. Arrange 3 lemon slices on each plate in a triangle. Top each lemon slice with cheese and 1 anchovy fillet. Spoon salad into center; sprinkle eggs over.

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