Bufala Mozzerella With Alici Di Menaica Recipes
BUFALA MOZZERELLA WITH ALICI DI MENAICA
Steps:
- 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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