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"  Ingredients Mozzarella \u2022 2 large eggs \u2022 6 cups mizuna or baby arugula (about 5 oz.) \u2022 1 Meyer lemon, sliced paper-thin \u2022 6 oz. bufala mozzarella, cut into 6 even slices \u2022 6 (3-inch) salt-cured anchovies, rinsed well, backbones removed, fillets split in half lengthwise  Parsley Vinaigrette \u2022 1 tsp. fresh lemon juice, plus more to taste \u2022 1 tsp. finely grated lemon zest (from ? of 1 lemon) \u2022 ? cup Italian parsley leaves, chopped \u2022 1 garlic clove, chopped \u2022 3\u00BD tbsp. extra-virgin olive oil \u2022 \u00BD tsp. salt \u2022 \u00BD tsp. cracked black pepper Directions To make vinaigrette: In a bowl, whisk together lemon juice and zest, parsley, garlic, oil, salt and pepper. Season with more lemon juice, if needed. To make salad: Fill a large bowl with ice and water. Put eggs in medium saucepan and add cold water to cover. Bring to boil over high heat, reduce heat to low, and simmer 7 minutes. Immediately plunge eggs into ice water to chill. Peel eggs and cut in half crosswise. Toss lettuce in bowl with just enough vinaigrette to moisten; reserve remaining vinaigrette. To serve, arrange 3 lemon slices in a clover shape on each of 6 serving plates. Top with mozzarella slice and 2 anchovy halves, then with 1 cup dressed lettuce. Grate about 1 tablespoon egg over greens. Finish salads with drizzle of remaining vinaigrette. Serves 6. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1663/bufala-mozzarella-salt-cured-anchovies-recipe-a-48813/>