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Recipes
September 2011

Mozzarella di Bufala with Anchovy and Celery-Herb Salad

By Nancy Silverton of Mozza Los Angeles CAPhotography by Peden + Munk
Image may contain Plant Food Dish Meal Animal Honey Bee Bee Invertebrate Insect and Produce
peden and munk llc

Recipe information

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. 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 oil. Season to taste with salt and pepper.

  2. Salad

    Step 2

    Using a peeler, remove strings from celery stalks. 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.

  3. 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 (if using) on each plate in a triangle. Top each lemon slice with cheese and 1 anchovy fillet. Spoon salad into center; sprinkle eggs over.

Nutrition Per Serving

One serving contains: Calories (kcal) 363.9 Calories from Fat 76.1 Fat (g) 30.8 Saturated Fat (g) 10.9 Cholesterol (mg) 149.2 Carbohydrates (g) 5.3 Dietary Fiber (g) 1.4 Total Sugars (g) 1.5 Net Carbs (g) 3.8 Protein (g) 16.7 Sodium (mg) 765.0
Explore Bon AppétitSaladItalianEuropeanMozzarellaCheeseCeleryVegetableMeyer LemonLemonCitrusFruitAnchovyFishSeafoodStarterGluten-FreeNut-FreeKetoLunchDinner