Bufala Mozzerella with Alici di Menaica

Total Time:
37 min
Prep:
30 min
Cook:
7 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Parsley vinaigrette:
  • 1 cup Italian parsley leaves, chopped
  • 2/3 cup extra-virgin olive oil
  • 3 cloves garlic, grated
  • Grated zest of 1 lemon
  • 1 tablespoon fresh lemon juice, more if needed
  • Salt and freshly ground black pepper
  • Salad:
  • 2 eggs
  • 3 cups mizuna or rucola
  • 1 Meyer lemon, sliced paper thin
  • 6 to 8 ounces bufala mozzarella, sliced
  • 12 salt-packed anchovies, rinsed well and backbone removed
Directions
To make the parsley vinaigrette:
  • In a bowl, whisk together the parsley, olive oil, garlic, lemon zest, and lemon juice. Season to taste with salt, freshly ground black pepper, and more lemon juice.

  • To make the salad:

  • Put the eggs in a medium saucepan with enough water to cover. Bring to a boil over high heat and then turn down to a low simmer and cook for 7 minutes. Immediately plunge them into a large bowl of ice water to chill. Peel the eggs and cut them in half.

  • Toss the mizuna or rucola in just enough of the parsley vinaigrette to moisten.

  • To serve, arrange three lemon slices in a clover-shape on a plate. Top with 1 ounce of the mozzarella. Drape 1 or 2 anchovy halves, depending on their size, over the cheese. Place a small handful of mizuna over the cheese and anchovy. Grate a small amount of egg over the top of the greens. Finish with a drizzle of the vinaigrette. The remaining vinaigrette will keep in the refrigerator for 3 to 4 days.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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