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1
In a bowl, whisk together the parsley, olive oil, garlic, lemon zest, and lemon juice.
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2
Season to taste with salt, freshly ground black pepper, and more lemon juice.
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3
To make the salad:
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4
Put the eggs in a medium saucepan with enough water to cover.
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5
Bring to a boil over high heat and then turn down to a low simmer and cook for 7 minutes.
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6
Immediately plunge them into a large bowl of ice water to chill.
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7
Peel the eggs and cut them in half.
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8
Toss the mizuna or rucola in just enough of the parsley vinaigrette to moisten.
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9
To serve, arrange three lemon slices in a clover-shape on a plate.
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10
Top with 1 ounce of the mozzarella.
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11
Drape 1 or 2 anchovy halves, depending on their size, over the cheese.
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12
Place a small handful of mizuna over the cheese and anchovy.
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13
Grate a small amount of egg over the top of the greens.
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14
Finish with a drizzle of the vinaigrette.
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15
The remaining vinaigrette will keep in the refrigerator for 3 to 4 days.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
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.
