Mozzarella di Bufala with Anchovy and Celery-Herb Salad

Name: Mozzarella di Bufala with Anchovy and Celery-Herb Salad
Yield: 4 Servings
Ingredients: 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; 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; 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

By Nancy Silverton of Mozza Los Angeles CAPhotographer Peden + Munk

August 15, 2011

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Recipe notes