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Mozzarella di Bufala with Anchovy and Celery-Herb Salad


Mozzarella di Bufala with Anchovy and Celery-Herb Salad Recipe

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
Directions:
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